Warm Low Carb Potato, Lentil & Herb Salad
-
20 -
4 as a side -
Easy
Ingredients
-
FOR PICKLED ONION
-
FOR DRESSING
Method
STEP 1
Place the sliced red onion into a bowl. Combine sugar, vinegar and water in a small saucepan and simmer until the sugar dissolves. Pour the hot liquid over the onion and set aside to cool.
STEP 2
Place the potatoes in a saucepan of well-salted cold water. Bring to the boil, then cook until just tender. Drain well and allow excess steam to evaporate.
STEP 3
Place the preserved lemon, garlic, Dijon mustard and lemon juice in a blender. Blend until smooth. With the motor running, slowly drizzle in the olive oil until emulsified.
STEP 4
While the potatoes are still warm, transfer to a large bowl. Add the lentils and spoon over enough dressing to coat generously. Toss gently.
STEP 5
Transfer to a serving bowl, add dill, celery leaves and watercress and top with the pickled onion.
STEP 6
Serve warm or at room temperature.
Food is for sharing
If you share our passion for great food, sign up for regular recipe ideas to enjoy with your family.
30 
4 
Easy Reviews
There are no reviews yet. Be the first one to write one.