Ingredients
Scale
700 g/ 1.5 lbs new potatoes, halved or quartered
1 Tbsp olive oil (optional)
1 Tbsp lemon juice
1/2 cup of beluga lentils
1 bunch of asparagus, about 20 pieces, cut into smaller pieces
1 red onion, thinly sliced
2 cups of salad greens (I used kale here)
1/2 cup of toasted almonds, chopped
1 bunch of dill, chopped
salt, pepper
For the dressing:
1 lemon, juiced
2 tbsp mustard
1 tsp maple syrup
salt, pepper
Instructions
- Add new potatoes, olive oil, if using, lemon juice, and a good pinch of salt and pepper to a large bowl, and toss to coat evenly. Place potatoes on a baking sheet in a single layer, then bake at 200°C/400ºF for 40-50 minutes, depending on their size.
- Right before potatoes are ready, add asparagus pieces to the baking sheet too, and bake for 5-10 minutes, until just tender.
- Meanwhile add lentils and about a cup of water or vegetable broth to a pot, and cook for 20-25 minutes, or until lentils are tender. Drain any excess liquid, then add lentils to a large salad bowl (you can use the one from the potatoes).
- Prepare the rest of your salad. Slice onion thinly, tore any bigger salad leaves into smaller pieces, chop almonds and dill, and add everything to the salad bowl.
- For the salad dressing whisk together lemon juice, mustard, and maple syrup. Season with salt and pepper.
- Add roasted potatoes and asparagus to the salad, and drizzle with dressing. Mix well. Serve immediately warm or at room temperature. Enjoy!