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Roasted New Potato Salad with Lentils and Herb Dressing Description Ingredients Roasted Potato Salad 1 kilogram (2 lb) new potatoes 1 tablespoon olive oil 1 teaspoon sea salt 300 grams (2 cups) cooked black or green lentils (belgua or le puy) 50 grams (2 cups) fresh rucola or spinach Herb Vinaigrette 60 ml ( cup) extra virgin olive oil 10 grams ( cup) dill, finely chopped 10 grams ( cup) chives, finely chopped 2 tablespoons white wine vinegar 1 teaspoon dijon mustard teaspoon honey or maple syrup teaspoon sea salt teaspoon black pepper Instructions Preheat the oven to 200C (400F) and line a baking tray with parchment paper

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