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Warm potato and lentil salad

As long as they are not deep fried and lathered in salt, I think the humble spud can be a nutritious addition to our diet, especially if you buy organic ones, so you can leave the skin on. For this recipe, you can use white or sweet potato. You can also use a tin of beans instead of lentils, and don’t worry if you don’t have spring onions or chives, just experiment.


1 tin of lentils, warmed up if you like.

1kilo of potatoes

1 capsicum diced

a handful of green leaves

spring onions or chives, chopped

2 tbsp olive oil

4 tbsp apple cider vinegar

salt and pepper

a crushed cloves of garlic

Cut the potatoes in bite size chunks and boil, drain and put in a big bowl.

Add the capsicum, green leaves and spring onions/chives.

In a small jar, mix the olive oil, apple cider vinegar, pepper and salt and garlic and shake. Pour over the other ingredients and gently fold everything in.

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