Roast Potato and Puy Lentil Salad with caramelised red onion

A great way to liven up your roast potatoes, and add some extra protein. Great also for taking to picnics and barbecues.

  • 1 1⁄2 kg Quality Potatoes *, Roasted
  • 2 c Puy (french green) Lentils, Cooked. (equivalent to 3/4 Cup Dry)
  • 1 Large Red Onion, diced
  • 100 g Almonds, Toasted
  • 20 Basil Leaves, finely sliced
  • 1⁄4 c extra virgin olive oil
  • 1⁄4 c Balsamic Vinegar
  • Juice of 1 Lemon
  • sea salt to taste

Fry the red onion in a pan with a third of the olive oil for about a minute. Then add half of the balsamic. Cook gently until the onion becomes quite soft. (it will taste quite sweet) Then add the drained lentils and cook for a few more minutes.

Combine the lemon juice with the remaining olive oil and balsamic and shake.

Place all of the ingredients in a salad bowl and stir well. Garnish with extra fresh herbs.

Yield
Source

Thanks to Sun Hyland

Prep Time
30 minutes

Notes

* Potatoes that are good for roasting include Dutch Cream, Nicola, Sebago or King Edward. If in doubt, ask the staff at Ripe!

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