Roasted potato salad with lentils and spinach

Ingredients for 4 servings:

• 600 g potatoes (triplets)
• 240 g lentils, cooked
• 100 g spinach
• 2 tbsp oil
• salt and pepper
• 5 tbsp olive oil
• 3 tbsp white wine vinegar
• 1 tbsp maple syrup
• 1 tsp mustard, grainy
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 1 bunch of dill
• ½ bunch chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

perfect as a warm vegan side salad

Preheat the oven to 200°C (top/bottom heat). Halve the potatoes and place them in a bowl. Add the oil, a little salt, and pepper, and toss the potatoes well. Place them on a baking tray and bake in the hot oven for 30 minutes, until golden brown. Finely chop the dill and chives and mix them with the remaining dressing ingredients in a small bowl. When the potatoes are ready, briefly heat the drained lentils in the microwave and add them to a large bowl along with the spinach and dressing. Mix everything well. Finally, stir in the potatoes and serve immediately.