This salad is one of my favorite ways to use seasonal veggies during the summer in Ireland. This gluten-free egg and potato salad is full of flavour from allowing the vegetables to roast in the oven with some beautiful seasoning.

This recipe is one that I received from Drop Chef which I have tweaked a little bit to make it my own. This recipe serves two or one very hungry person!

Hope you enjoy!

Amy x

Ingredients
1 tbsp rapeseed oil
10 baby potatoes, quartered
1 parsnip, sliced
1 red onion, sliced
3 garlic cloves, sliced
Salt and pepper
2 eggs
2 large handfuls of kale, roughly chopped
Mixed salad greens
Handful of chopped almonds
1 tbsp olive oil
1 lemon

Method
Preheat the oven to 200C.

Place the potatoes, parsnip, red onion and garlic into a large mixing bowl with the oil and seasonig. Mix well, transfer
to a baking tray and bake for 20-25 minutes until the potatoes are cooked through.

Place the kale in the same jug and mix around to pick up the residual oil. Sprinkle over a little extra salt. Place on top of the vegetables in the oven and bake for 5 minutes until crispy.

When the vegetables are almost cooked, scramble the eggs.

Mix the cooked vegetables, salad leaves and scrambled egg together. Dress with a drizzle of olive oil, a squeeze of fresh lemon juice and a sprinkling of almonds.