Ingrédients
- 1 pack of new potatoes
- 1 pouch of Merchant Gourmet Puy Lentils
- 3 tbsp vegan mayonnaise
- 3 tbsp extra virgin olive oil
- 2 tsp mustard
- Juice of half a lemon
- 3 spring onions
- 1 handful flat-leaf parsley
- 1 handful dill
- 125g rocket
- Seasoning to taste
- 1 bag of radishes
- 150ml red wine vinegar
- 150ml water
- 2 tbsp caster sugar
- 1 tsp salt
Pickled Radishes
Méthode
- Start by finely slicing your radishes and combining in a jar with red wine vinegar, water, sugar and salt. Leave to sit in the fridge for at least 20 minutes.
- Boil your new potatoes for 25-30 minutes, until a fork can slide through with ease.
- While these cook, combine chopped herbs, juice of half a lemon, chopped spring onions, mustard, mayonnaise, olive oil and seasoning in a bowl.
- Drain your potatoes and stir in your mixture, making sure to crush some of the potatoes.
- Heat your Puy Lentils as per the instructions and combine with the potato salad, along with the rocket.
- Serve with pickled radishes and enjoy!
