About the Recipe
With just a handful of ingredients this warm salad is full of earthy, hearty flavours. The mushroom and lentil combination gives it a real meatiness. It’s the perfect salad for eating on its own, either warm as a light dinner or cold leftovers as a packed lunch the next day.
I like using Anya potatoes for this salad. They’re long and knobbly and have a lovely nutty flavour. But you can use any salad potatoes.
Ingredients
750g salad potatoes, washed and unpeeled
400g tin of lentils, drained and rinsed
1 tablespoon Dijon mustard
300g closed cup chestnut mushrooms, washed and cut into quarters
2 handfuls of fresh rocket or baby spinach
1 tablespoon extra-virgin olive oil
2 tablespoons chopped walnuts
Preparation
Cut your potatoes into bite-size pieces. Add to a pot of boiling water. Bring the heat down to a simmer. Cook for about 15 minutes until a soft. Keep an eye on them, you don’t want them over-cooked and mushy.
While your potatoes are cooking, place the lentil in a bowl. Stir the tablespoon of mustard through them until well combined.
When your potatoes are cooked, it’s time to layer your salad. You’ll give it a gentle mix at the end.
First add your potatoes to your serving bowl. Top with the mustard lentils. Add your quartered chestnut mushrooms on top of the lentil, followed by the rocket or spinach leaves. Lastly add the chopped walnuts. Give the salad a gentle mix.
Drizzle over the olive oil and give one final mix just before serving.
You will be amazed how such a simple sounding salad can taste so delicious. It’s not often we have any leftovers for lunch the next day. It’s that good!