Roasted potatoes and lentils Winter salad

Roasted potatoes and lentils Winter salad

If you're tired of soups, here is an idea to satisfy your veggie craving. A big old bowl of roasted potatoes and lentils salad. Packed with proteins and very delightful. A good dressing, crispy seeds and crunchy potatoes : nothing better!

You can use the greens of your choice but it's really good with lamb's lettuce. You can also add the toppings of your choice depending on what's laying around in your fridge : it's the best.

Roasted potatoes and lentils Winter salad (serves 2) :

  • 4 potatoes
  • 100g cooked green lentils
  • 1 handful pine nuts
  • 1 handful pumpkin seeds
  • 50g feta cheese
  • 200g lamb's lettuce
  • 1/2 tsp turmeric powder
  • 1 tbsp coconut oil
  • Salt and pepper

For the sauce :

  • 6 tbsp oil
  • 2 tbsp rice vinegar
  • 1/2 garlic clove
  • 1/2cm ginger
  • 1 tsp nutritional yeast
  • Salt and pepper

Preheat the oven at 180°C/350°F.

Cube the potatoes.

Lay the potatoes on a parchment paper covered oven sheet.

Add oil and turmeric. Season with salt and pepper. Massage the potatoes well.

Bake for 15 minutes.

Meanwhile, prep the sauce by blending in food processor all the sauce ingredients.

In a pan, with no added fat, toast the pine nuts and pumpkin seeds for a few minutes until golden.

In two separate bowls, add a bed of greens.

Crumble the feta on the greens.

Add potatoes and lentils to each bowl.

Add pine nuts and pumpkin seeds.

Drizzle generously with dressing and serve!