Recipe by: Chef Samantha – Earth House
Ingredients
Warm Potato and U.S. Lentil Salad Ingredients:
- 1kg Baby Potatoes, skin on, cut in half
- 10ml Extra Virgin Olive Oil
- Salt, to taste
- 300g U.S. Green Lentils, cooked
- 60g Baby Spinach and Rocket
- 2 cloves Garlic
Fresh Herbs and Red Wine Vinaigrette Ingredients:
- 60 ml Extra Virgin Olive Oil
- 10g Fresh Dill, finely chopped
- 20ml Red Wine Vinegar
- 5ml Dijon Mustard
- 2ml Maple Syrup
- Salt, to taste
- Pepper, to taste
Directions
- Preheat the oven to 200°C.
- Cut potatoes in half, then mix the potatoes in a bowl with olive oil and salt. Roast for 40 – 50 minutes until golden and crispy on the outside but soft and fluffy on the inside.
- In the meantime, make the dressing by mixing the olive oil, dill, vinegar, mustard, maple syrup, salt, and pepper in a small bowl. Mix to fully combine. It should be a light golden color and not separated.
- Add the greens to the serving dish, top with the warm potatoes and cooked lentils, then pour the dressing on top. Mix everything together until the greens are wilted and the potatoes and lentils are well coated in the dressing.
