Ingredients:
1 red onions
2 garlic cloves
50 g green lentils
450 g new potatoes
2 tablespoons olive oil
1 tablespoon mustard seeds
50 ml olive oil
2 teaspoons balsamic vinegar
2 tablespoons lemon juice
1 tablespoon fresh coriander, chopped
salt & freshly ground black pepper, to taste
Directions:
Peel and cut the red onion into 8 wedges, finely chop the garlic, rinse the lentils, place them in a wok of boiling water and cook rapidly for 10 minutes. Reduce the heat and cook for a further 10 minutes, then drain and rinse.
Cut the potatoes into bite-sized pieces, heat the oil in a frying pan or wok, add the potatoes and stir-fry for 3-4 minutes. Add the onion and stir-fry for a further 3-4 minutes.
Stir the mustard seeds into the pan or wok and stir over the heat until they are no longer popping. Add the lentils and mix well.
Remove the pan from the heat and transfer the mixture to a serving dish. Allow it to cool.
MAKING THE DRESSING: Put the olive oil, balsamic vinegar, lemon juice and coriander in a jug. Season to taste and whisk well.
Add the dressing to the salad and toss lightly, then serve.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.