Crispy kale, parmesan and potato salad

- Serves 4

- Prep time: 20 mins

- Low FODMAP recipe

INGREDIENTS

1/2 bunch kale, roughly chopped

4 small potatoes

Juice of half a lemon

Freshly ground pepper

A good pinch of salt

Olive oil (garlic infused is preferred!)

A handful of grated parmesan cheese

METHOD

1. Place 4 small potatoes in a pot of boiling water. Boil for 15-20 minutes until soft but still retaining form.

2. Meanwhile, preheat oven to 180/200 degrees Celsius. Place chopped kale on a tray lined with baking paper. Drizzled with olive oil and season with salt and pepper. Roast in the oven for 8-10 minutes then remove and let the tray cool.

3. Once potatoes are boiled, drain and rinse in cold water. Let them sit in the cold water for 5 minutes, then cut into small wedges and place in a large bowl.

4. Add the crispy kale to the bowl of potatoes. Season with more salt and pepper, drizzle with olive oil and lemon juice and finally sprinkle parmesan cheese over the top. Gently combine and serve cold.

This salads makes for a delicious side dish but can even be enjoyed alone for a healthy lunch or snack!