SERVES: 8 – 10


750g bag baby Spud Lite potatoes, quartered
2 cups kale leaves, chopped
2 spring onions, finely sliced
1 Lebanese cucumber, diced
1 stick celery
1 avocado, deseeded and sliced
1/4 cup mint leaves
1/4 cup coriander leaves
1/4 cup smooth feta, crumbled
1/4 cup Pistachio nuts
1/2 pomegranate, deseeded
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds


Lemon, Garlic & Yogurt Dressing 

1 clove garlic, peeled and crushed
2 tablespoons lemon juice
1 teaspoon sumac
1 teaspoon dried mint
1/2 cup Greek style yogurt
Salt flakes and freshly ground black pepper


1. Cook Potatoes
Bring a large pot of water to the boil, add potatoes and cook for 4-5 minutes or until tender, adding kale for final 1 minute of cooking. Drain and refresh under cold water.

2. Make Dressing
For the dressing, combine all ingredients together in a small mixing bowl, whisking until combined. Set aside until required.

3. Mix Salad
For the salad, combine cooked potato and half the dressing together in a medium mixing bowl, tossing until well coated. In a separate mixing bowl combine kale, spring onions, cucumber, celery, avocado, mint and coriander together, tossing until combined.

4. Create and Serve!
To serve, spread half the dressed potatoes over the base of a serving bowl, following by half the salad mixture. Repeat process, then sprinkle over feta, pistachios, pomegranate, pumpkin and sunflower seeds. Serve salad with remaining dressing.


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