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20 • min • prep • 35 • min • cook
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4 • serves
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Warm Waiporoporo Potato Salad with Crispy Lentils

5/5 (1)



  • Step 1.

    To roast the potatoes: Preheat your oven to 200°C fan bake. Place the potatoes on a large lined baking tray and drizzle with extra virgin olive oil. Season with salt and pepper and toss to coat. Bake for 30-35 minutes or until tender and golden brown.

  • Step 2.

    To make the crispy lentils: Place the lentils on a large baking tray and drizzle with olive oil. Season with salt and pepper and toss to coat. Spread out evenly on the tray and bake for 15-20 minutes or until crispy, tossing halfway through.

  • Step 3.

    To make the vinaigrette: In a medium bowl, whisk together mustard, garlic and apple cider vinegar. While whisking, slowly stream in the extra virgin olive oil. Season to taste.

  • Step 4.

    In a large bowl, toss the roast potatoes with the spinach and vinaigrette until well combined. Transfer to a serving platter or plate.

  • Tip

    Give this recipe a go with your favourite variety of waxy potatoes, you can even throw in a medley for a fun twist.

Chantal Organics Products used

Extra Virgin Olive Oil
Apple Cider Vinegar

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