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.
