Kale Salad with Chevre and Plums

Ingredients

• 3 x potatoes
• 3 x plums
• ½ x red onion
• ¼ dl walnuts
• ½ tbsp olive oil
• 1 pinch salt
• 25 g kale
• 2 slices bread
• 50 g chevre

Method

1. Slice ptatoes, plums and red onion in half, drizzle with a little olive oil and sprinkle with salt, before baking in the middle of the oven at 225 degrees celsius for about 25 minutes.
2. Toast the walnuts in a pan with olive oil and salt until the nuts are golden. Watch them carefully as this only takes a few minutes.
3. Massage the kale with a little splash of olive oil in your hands until the kale is soft.
4. Toast slices of bread.
5. Top kale with potatoes, plums, red onion, toasted walnuts and chevre. Serve the salad with toasted bread.