Oven roasted potato, asparagus, tomato and crispy kale recipe healthy organic

Oven roasted potato, asparagus, tomato and crispy kale

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Ingredients ·       750g potatoes, peeled & cut into cubes (about 1.5cm) ·       ½ punnet cherry tomatoes, cut into quarters ·       Bunch of asparagus ·       1 cup of torn kale leaves ·       1 cup of chopped herbs – can be parsley/ oregano/ basil/ mint ·       About 20 olives, pitted kalamata or black, cut into quarters ·       Juice of ½ lemon ·       1 garlic clove – crushed and chopped fine ·       Salt & freshly ground black pepper ·       Olive oil
Instructions Start with the potatoes: Preheat the oven to 200°C. Boil the potatoes cubes first for about 10 minutes (this reduces the time they need to be in the oven for). Place the potato cubes in an ovenproof dish, drizzle with olive oil, lemon juice, half of the chopped herbs, olives, garlic and sprinkle generously with salt & pepper. Toss the mixture well so the cubes are fairly well coated. Add the tomatoes, place the whole asparagus on top, pop into the heated oven and set a timer for 20 minutes. Chop the kale leaves into bite sized pieces add to your potato oven mix in the oven three minutes or so before the potatoes are up - give it a stir around so the kale gets doused in the yummy olive oil, tomato and lemon juices. When the kale has crisped up, remove the kale and potato mix from the oven, put into big serving bowl. Finally, stir in the rest of the herbs and another squeeze of lemon juice and dash of olive oil before serving Enjoy!
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