Wicked potato salad with dill
Serves 4-6, as a sharing dish
85g beluga lentils
600g baby potatoes
For the dressing:
60ml olive oil
2 tbsp apple cider vinegar
1 small shallot, finely diced
1 tbsp chopped dill, plus extra to garnish
1⁄2 tbsp strong mustard
1⁄2 tbsp maple syrup
1 tbsp chopped capers
1 green apple, cored and finely diced
Pink Himalayan salt and black pepper, to taste
To serve:
Handful of watercress
Handful of baby spinach
30g raw walnuts
1 Cook the lentils by following the packet instructions. Drain, then set aside.
2 Boil the potatoes in a big pan with a pinch of salt. Drain, then set aside.
3 Combine the dressing ingredients, then stir well. Add the potatoes and lentils.
4 Add the watercress, spinach, extra dill and walnuts just before serving. Dish up!
Recipe from Happy Food: Fast, Fresh, Simple Vegan by Bettina Campolucci Bordi (Hardie Grant, £20). Photographs: Nassima Rothacker.
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