Prep
10 mins

Cooking
20 mins

Serves 4

Rainbow Crunchy

- Ingredients -

Serves: 4

  • 1 bag Florette Rainbow Crunchy Salad​​
  • 500g baby new potatoes​​
  • 1/2 cup cooked beluga lentils​​
  • 3 spring onions​​
  • Fresh dill​​
  • Salt & pepper​​

Mustard Dill Dressing:​​

  • 60ml extra virgin olive oil​​
  • 1.5 tbsp wholegrain mustard​​
  • 2 tsp Dijon mustard
  • ​​3 tbsp fresh lemon juice​​
  • 2 tbsp maple syrup​​
  • 2 tbsp plain vegan yogurt​​
  • 3 tbsp fresh dill, finely chopped​​
  • 1/4 tsp salt​​1/4 tsp black pepper​​

Method

  1. 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.
  2. Combine all the ingredients for the dressing and whisk together well.
  3. 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.
  4. Pour about half of the dressing onto the potatoes, then stir together until everything is well coated. Add half of the Florette Rainbow Crunchy salad and more dressing as needed, gently folding the salad into the potatoes and lentils. Season with salt and pepper to taste.
  5. Garnish with the remaining spring onion and a sprinkle of freshly chopped dill and enjoy!

This punchy salad was created by @thezestylime.

 

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