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.
We've been getting our veg box for a while now and the quality of it is so superior to anything you get anywhere else. It's led us to massively reduce our meat intake and organic farming and ethical and sustainable practices are crucial.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
