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Herby Roasted Potato and Green Lentil Salad with honey, lemon and wholegrain mustard dressing

(photography by Martin Poole)

Still piping hot roasted potatoes soak up the lemon, honey and wholegrain mustard dressing like a sponge. Super simple to make with only a handful of ingredients and packed with flavour. Say 'no' to shit salads, this one tastes even better the next day for lunch

Total time to make : 50 minutes Time to prep : 5 minutes

Time to roast : 45 minutes

Servings : 3 (large) or 4 as a side


900g new potatoes (or jersey royals if you can get them)

2 tbsp extra-virgin olive oil


1 can (~390g) cooked lentils, I used green

250g spinach

Handful of parsley, leaves finely chopped

Handful of dill, leaves finely chopped


2 tbsp extra-virgin olive oil

1 tbsp honey

1 tsp wholegrain mustard

Juice of 1/2 lemon

Salt and pepper



  1. Pre-heat a fan oven to 200C

  2. Cut the larger potatoes in half so they're all relatively similar in size and place them in a roasting tray with 2 tbsp olive oil and a good pinch of salt, shake the tin so that they're evenly covered and roast in the oven for 40 minutes

  3. Whilst the potatoes are roasting, prepare and chop the rest of the ingredients and make the dressing by combining all the ingredients into a small jam jar and give it a good shake to mix, taste and season with salt and pepper

  4. Drain and rinse the lentils in a fine mesh sieve and leave to one side whilst your potatoes roast in the oven

  5. To test if the potatoes are cooked, you can pierce them with a metal fork and they should be soft but still hold their bite. Their skins will be a golden brown colour. Once cooked, remove from the oven and whilst the potatoes are still in their roasting tray and still hot, tip in the lentils and the spinach (which will start to steam and wilt in the heat - this is what we want!), mixing everything together well

  6. Finally, pour over the dressing and sprinkle over the parsley and dill

  7. Enjoy as a meal by itself or serve still warm with dots of goats cheese on top or with a flaked salmon fillet


Nutritional Information

(per serve, for 3 large portions)

452 calories

10g protein, 61g carbs, 19g fat

#loveyourleftovers a great way to use up extra salmon fillets, leftover new or roast potatoes, lentils or rice and salads

Good to know:

  • Even better the next day, this salad keeps for up to 3 days in the fridge

  • Cooked brown lentils would also work well

  • The dressing is absorbed best whilst the potatoes are still hot from the oven, but it's a great all-rounder dressing which works with most salads. It can be kept in a jam jar for up to 1 week in the fridge

  • Vegetarian (swap honey for maple syrup for vegan)


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