Roasted Potato & Kale Salad

by Ooooby Crew


4-6 potatoes, cut into bite-sized pieces
1/3 cup olive oil
4 garlic cloves (3 thinly sliced and 1 minced)
1/4 cup tahini
2 tablespoons water
1 clove garlic, minced
3 tablespoons fresh lemon juice
1 bunch kale, stems and centre ribs discarded and leaves very thinly sliced crosswise


Preheat oven to 200 degrees Celcius. Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 15 minutes more. Meanwhile, purée tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth (add a bit of water if sauce is too thick). Toss kale with hot potatoes and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.

Highly recommended. We’ve been happy customers for many years. Great quality locally grown organic seasonal food (which ticks all the boxes for us). Never let us down with delivery or contents - and a really lovely family run team.

— Kevin, Chelmsford

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