Jersey Royal Potato and Kale Salad with Lemon-Tahini Dressing

Preheat your oven to 200°C (400°F) if roasting the asparagus and potatoes. Alternatively, cook the asparagus and potatoes by steaming or boiling them.

If roasting, toss the asparagus and potatoes with the optional melted Jersey butter and 1 tbsp of olive oil. Season with salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned. If boiling or steaming, cook separately until tender.

While the potatoes and asparagus cook, prepare the kale. Wash and dry the kale thoroughly. Remove the tough ribs from the kale leaves. Chop the kale into bite-sized pieces. Massage the kale with 1 tbsp of olive oil and a pinch of salt for a few minutes to soften it and make it more tender.

Toast the sunflower seeds. Heat a small dry pan over medium heat. Add the sunflower seeds and toast, shaking the pan occasionally, until lightly golden and fragrant (about 3-5 minutes). Watch carefully, as they can burn quickly. Set aside to cool.

Make the lemon-tahini dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, salt, and pepper. Add the Jersey milk, one tablespoon at a time, until the dressing reaches your desired consistency. It should be creamy and pourable. Taste and adjust seasoning as needed.

In a large bowl, combine the massaged kale, cooked potatoes and asparagus, sliced radishes, and spring onions.

Pour the lemon-tahini dressing over the salad and toss gently to coat evenly.

Garnish with the toasted sunflower seeds and serve immediately or chill for later.