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🍽️ Warm Spring Salad with Baked Potatoes, Lentils and Lemon-Mustard Dressing

552 kcal · 30 min · 4 servings

Ingredients

• potatoes, waxy 1.3 kg
• olive oil 6 tbsp
• salt pinch
• pepper, black ground pinch
• lentils, brown 200 g
• onions, red 4 pcs.
• radishes 1 bunch
• pine nuts 50 g
• mini romaine 2 pcs.
• spring onions 2 pcs.
• dill, fresh 20 g
• lemons 1 pc.
• mustard 1 tsp
• agave syrup 1 tsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan.
2. 2. Wash the potatoes thoroughly.
3. 3. Cut the potatoes into eight equal pieces.
4. 4. Place the potato pieces on a baking sheet.
5. 5. Add two tablespoons of olive oil, salt, and pepper.
6. 6. Mix everything well so the potatoes are seasoned evenly.
7. 7. Bake the potatoes in the oven for 30 minutes.
8. 8. Rinse the lentils in a sieve under cold water.
9. 9. Put the lentils into a pot.
10. 10. Cover them with about 500 milliliters of cold salted water.
11. 11. Bring the water to a boil.
12. 12. Reduce the heat to a low setting.
13. 13. Simmer the lentils for about 10 minutes until they are tender but still firm.
14. 14. Drain the lentils in a sieve.
15. 15. Let them drain well.
16. 16. Cut off the ends of the onions.
17. 17. Peel the onions.
18. 18. Cut the onions into quarters.
19. 19. Wash the radishes.
20. 20. Remove the ends of the radishes.
21. 21. Cut the radishes in half.
22. 22. Mix the onions, radishes, and lentils with one tablespoon of olive oil.
23. 23. Add this mixture to the baking sheet with the potatoes.
24. 24. Gently fold the ingredients together so they release from the sheet.
25. 25. Bake everything for another 10 minutes in the oven.
26. 26. Add the pine nuts.
27. 27. Bake for another 5 minutes.
28. 28. Take the baking sheet out of the oven.
29. 29. Season the mixture with salt and pepper.
30. 30. Quarter the romaine hearts.
31. 31. Trim the core carefully so the leaves stay together.
32. 32. Wash the romaine hearts.
33. 33. Wash the spring onions.
34. 34. Remove the root ends of the spring onions.
35. 35. Slice the spring onions into thin rings.
36. 36. Wash the dill.
37. 37. Shake the dill dry.
38. 38. Chop the dill coarsely.
39. 39. Squeeze the lemon.
40. 40. Mix the lemon juice with the remaining olive oil.
41. 41. Add mustard and agave syrup.
42. 42. Season the dressing with salt and pepper.
43. 43. Distribute the romaine hearts, spring onions, and dill on the baking sheet.
44. 44. Drizzle everything with the dressing.
45. 45. Enjoy your meal!

Nutrition per serving

• kcal: 552
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 73 g