Recipe for Potato Salad with Crispy Kale, Fennel Tops and Tahini Dressing | Napoleon

Ingredients

• 1 kg. potatoes, scrubbed
• 4 tbsp. olive oil
• 3 cloves garlic, roughly chopped
• handful kale leaves, washed
• 5 tbsp. tahini
• 1 lemon, juiced
• handful walnuts, toasted and roughly chopped
• handful fennel tops, torn into bite-sized pieces (or use dill if you want)
• 2 tbsp. capers
• salt and freshly ground black pepper to taste