SERVES – FOUR TO SIX

PREP TIME – 10MINS

COOK TIME – 1HR

NOTES – CAN USE A VEGAN MAYONNAISE INSTEAD OR SUBSTITUTE MAYO WITH HULLED TAHINI AND A DASH OF WARM WATER TO THIN

INGREDIENTS

  • 2 tbsps olive oil
  • 1kg of white or red potatoes, washed & cut into 2-3cm cubes
  • 400g can lentils, drained and rinsed
  • 1 pomegranate seeds
  • 1 bunch fresh parsley, chopped finely
  • 2-3 tbsps good quality mayonnaise (I use Roza’s Gourmet or Good Fat by Undivided Food Co)
  • 1/2 lemon, juiced
  • salt & pepper

METHOD

  1. Preheat oven to 180°c and line a baking/ roasting tray with baking paper.
  2. Toss cubed potatoes in a bowl with olive oil, salt & pepper than transfer to baking tray. Roast in the oven for approx. 1HR until golden brown.
  3. In a small bowl, whisk mayonnaise with lemon juice until well combined.
  4. Once roasted, add potatoes & mayonnaise to a large bowl then mix to coat all potatoes evenly. Add lentils, parsley & pomegranate seeds. Mix again until just combined.
  5. Season with salt & pepper and serve potato salad as is or alongside your favourite source of protein.

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