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