Instagram Facebook Twitter Pinterest


Posted 24-07-2016

I say this often but I adore this salad. It’s HEARTY, FILLING and SATISFYING on so many levels. It may look simple but this combo works so well. One of my favourites!
Print Recipe Card


10-20 small pre boiled baby potatoes
1 cup (120 grams) of pre boiled lentils (I love the black puy lentils)
Big bunch of chives 
Endive for decoration
Basic Dressing (big batch)
1 cup of olive oil (240 grams)
2 tbs. of lemon juice
2 tbs. of apple cider vinegar
1 tsp. of Dijon mustard
1 tsp. of agave
Pinch of salt (Himalayan)
Pinch of pepper
ADD ONS for this recipe - 1/2 red onion, fresh dill (1/2 bunch chopped), 2-3 tsp. of capers and an extra tsp. of agave or honey.


Pre boil your potatoes and lentils. Let them cool down and set aside. In the bowl that you are serving your salad, pre make your dressing with the add ons tossed in the mix. 
Set half the dressing aside because you might not need to use it all. The last thing you want is an oily greasy salad. You can always add more if you want to!
Chop your potatoes and chives and put in the bowl along with lentils. Toss until it is all married well together. If you need more dressing add more and the same goes for salt and pepper. I like things quite salty so I always add a bit more salt to my dishes!
This dish keeps well and tastes even better the next day when all the flavours have set together!
Enjoy xx




Bettina´s Kitchen Newsletter - Sign up sign up