Perhaps not the most beautiful dish in the book, but I promise it’s still so delicious! Using hummus as the dressing means it’s creamy, while the vinegar adds a subtle tanginess to each bite. I love this served with Mango and Avocado Salsa and a little quinoa; it’s a dreamy combination!
Serves 4
6 baby potatoes (1/2 pound)
salt and pepper
olive oil
1 teaspoon chili flakes
5 big handfuls of kale (5 ounces)
7 ounces cherry tomatoes
7 ounces jarred oil-packed artichoke hearts (a drained 9.9-ounce jar)
2 teaspoons apple cider vinegar
5 tablespoons hummus, ideally Spicy Turmeric Hummus
Place the potatoes in a pan of cold salted water and bring to a boil, then reduce the heat and let them simmer for 20 minutes, until they’re soft enough to pierce with a fork. Drain the potatoes, rinse them with cold water and, once they’re cool enough to handle, cut them into thin slices.
Heat a little olive oil in a large frying pan and fry the potato slices with the chili flakes and some salt and pepper for 2 minutes, to give them a little color.
Rip the kale into pieces, removing the coarse stems, then place the leaves in the frying pan with the potatoes. Cook until the kale wilts, stirring every now and again.
Chop the tomatoes in half and add these to the frying pan. Cook for another 5 minutes.
Finally, chop the artichokes into bite-size pieces and add these to the pan with the vinegar and hummus. Stir everything together, then serve.
Kitchen Know-How
This dish is nicest served hot and fresh. It’s one of the few meals where leftovers aren’t as good as the original, so just make the amount you need for a single meal.