Halve or quarter potatoes. Boil until soft and cooked through. Drain and rinse with cold water, then transfer to a large bowl and set aside to cool completely.
Combine all the ingredients for the dressing and whisk together well.
Drain and rinse lentils, then add to the potatoes. Rinse and slice spring onions and add to the bowl, saving a small handful of green bits for extra garnish.
Pour about half of the dressing onto the potatoes, then stir together until everything is well coated. Add half of the Florette Mixed salad and more dressing as needed, gently folding the salad into the potatoes and lentils. Season with salt and pepper to taste.
Garnish with the remaining spring onion and a sprinkle of freshly chopped dill and enjoy!
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
