Hasselback Potatoes and Squash with a Kale and Lemon Salad

Serves 2

Ingredients:

• 1 butternut squash
• 8 new potatoes
• 1 tbsp olive oil
• 3 cloves garlic, peeled and sliced
• 1 sprig rosemary, remove leaves and roughly chop
• Maldon Salt
• Cracked black pepper
• 100g kale
• 1 tbsp olive oil
• Juice 1 lemon
• Salt
• Pepper

Method:

1. To prepare the hasselback veg, using a sharp knife, cut thin 3-5mm slices almost through the potatoes, and leaving about half a cm at the bottom to hold the vegetable together. For the squash, cut it in half through the centre lengthways and slice similarly to the potatoes.
2. In a pan, heat a little olive oil and sauté the garlic and rosemary for just a minute making sure not to burn the garlic, and then pour this over the potatoes. Sprinkle generously with salt and pepper and roast in the oven at 180 for 40-50 minutes until crispy on the outside and soft throughout.
3. To make the salad, remove the soft leaves from the kale and discard the stalks. Place the kale in a bowl with the olive oil and lemon juice and massage the leaves until softened. Season with salt and pepper.