Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 large floury potatoes (e.g. Rooster) (approximately 600g) for steaming/ boiling
  • 100g kale
  • 1 teasp. rapeseed or olive oil
  • 50g red lentils
  • Fresh cream
  • Feta cheese
  • Handful of fresh chives, finely chopped
  • 2 carrots, peeled and grated
  • 80g pecans
  • Parmesan shavings
  • ½ onion, peeled, chopped and fried

To Serve:

  • Coriander leaves, chopped
  • Salt and freshly ground black pepper
EUPOTATOES27699 5 website 820x480 recipes 80
Cooking time: 40 MIN

A recipe that showcases the crispness of kale in a potato salad enhanced with coriander leaves, fried onions and Parmesan shavings.

  1. Plunge the potatoes into a pan of cold salted water and leave to cook for 20 to 25 minutes after boiling.
  2. Leave to cool, then peel and dice the potatoes.
  3. Prepare the kale: wash and dry the leaves. Remove the midrib and chop the leaves. Sprinkle with oil and salt them lightly. Mix.
  4. Cook the red lentils in boiling salted water for the time indicated on the package.
  5. Mix the fresh cream with the crumbled feta cheese. Add the chives and pepper and mix.
  6. Peel, wash and grate the carrots.
  7. Divide the potatoes, kale, red lentils and grated carrots between two bowls. Sprinkle with pecans, Parmesan shavings, fried onions and chopped coriander and enjoy!

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