Such a beautiful dish!
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- 2 1/ 4 pounds potatoes
- 1 pound green beans
- 4 cups curly kale leaves
- 6 bacon slices
- 1/ 4 cup honey
- 1 avocado
- 1 jalapeno
- 1 garlic clove
- 2 teaspoon tahini
- 1 cup cilantro
- 2 limes
- Maldon salt and black pepper, to taste
Preheat your oven at 400F.
Wash your potatoess really well and dry them with a tea towel, cut the potatoes in irregular bite size chunks place them in a bowl and add a good drizzle of olive oil and a good pinch of maldon salt, mix them with your hands and spread them over a prepared tray with baking paper at the bottom.
Bake them for about 30 minutes, or until golden and crispy on the outside, and soft and creamy on the inside. Pinch one with a knife to make sure.
At the same time prepare another tray with parchment paper and place your bacon rashers, add the drizzle of honey into each slice, and bake until crispy.
Boil water with a pinch of salt in a deep sauce pan. Cut the ends of your green beans and boil them briefly. I like keeping them still crisp and fresh, take them out of the hot water and place them in a bowl with ice and water to stop them from cooking and retaining a bright green color.
For your dressing, add to the blender the fresh jalapeño, ground jalapeño, garlic clove, tahini, cilantro, the juice of 1 lime, avocado flesh, pinch of salt and black pepper, add 1 cup of water or more and blend really well until you get a smooth mixture. If it's too thick you can add more water to make it more dressing like consistency. Add little by little so you don't make it too watery, taste, and adjust seasoning.
In a big bowl add your kale and the juice if 1 lime and a drizzle of extra virgin olive oil. Massage kale and add potatoes as well as the green beans. Mix everything with your hands and place it on a big platter. Cut the crispy bacon in smaller pieces and add on the top, drizzle over the spicy avocado, and finish with more fresh cilantro on top.