Ingredients
- 600g new potatoes, halved
- 2 tbsp olive oil
- A pinch of sea salt
- 125g salad leaves
- 200g cherry tomatoes, halved
- 50g sun-dried tomatoes, roughly chopped
- 20g basil, roughly chopped
- 250g pouch of Merchant Gourmet Beluga Lentils
- 3 tbsp oil
- 1 tbsp red wine vinegar
- Pinch of chilli flakes
- Pinch of sea salt & black pepper
Dressing
Instructions
-
Boil the potatoes for around 15 mins, then drain and tip into a baking tray. Crush slightly with the back of a spoon then toss with oil and salt. Roast for 20 minutes until crisp.
-
Put the salad ingredients in a bowl and combine.
-
Whisk together the dressing ingredients.
-
To serve, mix the potatoes with the salad and toss together with the dressing. Top with basil leaves.
