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Recipe

Roast potato salad with lentils and curried yoghurt dressing

New-season baby potatoes make the perfect base for this simple, flavour-packed potato salad that's served with a tasty curried yoghurt dressing. Created by Emma Galloway for Taste magazine

Nov 10, 2016 3:31am
By Emma Galloway
  • 45 mins cooking
  • Serves 6
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For more recipes, tips and inspiration from Emma Galloway, check out her blogmydarlinglemonthyme.com

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Ingredients

Roast potato salad with lentils
  • 700 gram baby potatoes
  • 2 tablespoon olive oil
  • 1/2 teaspoon whole cumin seeds
  • 1 cup cooked Puy or beluga lentils (see recipe tip)
  • 1/4 red onion, finely sliced
  • handful coriander leaves, roughly torn
Curried yoghurt dressing
  • 1/2 cup plain unsweetened yoghurt
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoon lemon juice
  • 1/2 teaspoon curry powder (check label if eating gluten-free)
  • 1 small clove garlic, crushed
  • 1/4茶匙fine sea salt

Method

  • 1
    Preheat oven to 200°C. Cut any larger potatoes in half so they are roughly the same size.
  • 2
    Place on an oven tray, drizzle with olive oil, scatter over cumin seeds and season with salt and pepper.
  • 3
    Roast for 30-35 minutes, turning once or twice during cooking, or until golden brown and tender. Remove from oven and set aside to cool slightly.
  • 4
    Combine all curried yoghurt dressing ingredients in a small bowl and mix well to combine.
  • 5
    To serve, toss roasted potatoes, lentils, sliced onion and coriander leaves in a large bowl. Drizzle with a little curried yoghurt dressing and serve the rest on the side for people to help themselves to. This salad is best served slightly warm or at room temperature.

Notes

  • Puy-style (sometimes known as French-style) or beluga (black) lentils tend to hold their shape better than regular brown lentils. - You will need ⅓ cup uncooked Puy-style lentils for this recipe. If you have time, soak them overnight in plenty of cold water to improve digestion and speed up the cooking. To cook, drain if soaked, and cover with plenty of fresh cold water. Bring to the boil and cook for 10-20 minutes or until just tender. Drain and set aside.

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