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Essential Charlotte Potatoes1kg
1kgItem price
£1.40Price per unit
£1.40/kgA hearty warm salad, making great use of British kippers. The kale is dressed and wilted rather than cooked, for a lovely contrast of texture – this also means that less heat-sensitive vitamins and minerals are lost.
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Boil the potatoes in salted water until tender, (10-15 minutes), then drain and allow to steam dry. Meanwhile, warm a medium frying pan, add the leeks and pour over enough water to just cover. Simmer for 10-15 minutes until the leeks are tender. Drain and set aside.
In a large bowl, whisk together the oil, mustard, vinegar, garlic and chilli flakes. Season, then tip in the kale. Toss well and rub the dressing into the leaves with your hands.
Bring a pan of water to the boil, then cook the eggs for 6 minutes. Cool under cold water. Microwave the kippers according to pack instructions. Allow to cool slightly before flaking into the dressed kale. Add the potatoes and leeks and toss to combine. Peel and halve the eggs, then serve on top of the salad.
Kippers are delicious, flavour packed and excellent value, but can be a little bony for some. If preferred, swap them for hot smoked mackerel, some crisped smoked bacon or chunks of fried chorizo. Add the leftover kale to smoothies, or if you have the oven on, make kale chips. Rub the kale with a little oil and salt or seasoning and bake until crisp.
Typical values per serving when made using specific products in recipe
Energy | 2,111kJ/ 506kcals |
---|---|
Fat | 28g |
Saturated Fat | 6g |
Carbohydrates | 31g |
Sugars | 5.7g |
Fibre | 8.3g |
Protein | 27g |
Salt | 2.1g |
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62p each est.Price per unit
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£6.85Price per unit
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70pPrice per unit
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£1.70Price per unit
63p/10g0 added
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£1.10Price per unit
£4.40/kg0 added
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£1.30Price per unit
21.7p each0 added
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£1.75Price per unit
£8.75/kg