I’ve never considered myself much of a writer. A journaler of sorts I guess. Most of the time I sit staring blankly at the screen wondering what I should say this time around. I get the most inspiration for words + recipes when I’m out jogging, when I let my mind run free.
I tend to write on the more vulnerable side. For no other reason than the simple fact that is feels honest. I sometimes forget that there are others out there reading this, but I have been reminded of that recently and your kind comments have made me so thankful. So – thank you. I was procrastinating before, browsing through old recipes and thoughts, I stumbled upon this post and I was so happy that those moments existed somewhere here so that I could read them again. Leaving one home and now settling into a new one. Another salad from another time. Life is such a magnificent combination of wonder and vegetables.
Not much to say about this simple salad. Just a few humble ingredients tossed in a decent dressing. Most of the time, I’m sure that’s all we really need.
ROASTED NEW POTATO, LENTIL + KALE SALAD WITH LEMON CAPER DRESSING
New potatoes are one of my favorite spring delights. I suppose now we can buy them pretty much year round at the supermarket, but their delicate skin and wobbly shape in the spring always keep me coming back for more. Next time I’m thinking I might add bit of thinly sliced celery here for some extra crunch. Keep it simple and adjust the flavors to your liking. Everyone loves a good spud x
Vegan + Gluten Free. Serves 2 – 4.
Lemon Caper Dressing
1 tablespoon capers, drained and roughly chopped
2 tablespoons dijon mustard
3 tablespoons freshly squeezed lemon juice
1/3 cup extra virgin olive oil
Sea salt + pepper to taste
14 ounces (400g) new potatoes
1/3 cup lentils (I used black beluga lentils here but de Puy/green lentils would be good too)
2-3 stalks curly green kale (or more if you want to make it more of a green salad)
1/4 cup freshly chopped flat leaf parsley
Preheat the oven to 375 F / 190C. Wash and pat dry the potatoes. Slice them in half and place a rimmed baking sheet covered in parchment. Drizzle with about 1 tablespoon of olive oil and season with salt and pepper. Place in the oven to roast, turning once, for about 25-30 minutes. Once potatoes are golden brown and easily pierced with a fork, remove from oven and set aside.
Rinse and drain the lentils. Bring a large pot of water to a rolling boil and add the lentils. Cook the lentils for about 22 minutes or until just soft. I always prefer my lentils on the al dente side if I am going to be tossing them into a salad. Otherwise, follow package instructions. Drain lentils and rinse under cold water, then allow them to drain completely.
To prep the kale, remove the leaves from the stalks. Stack the leaves on top of each other and roll them up lengthwise. Thinly slice using a sharp knife so that you have small strips of kale. Place kale in a large salad bowl and sprinkle with a pinch of sea salt and a drizzle of olive oil. Massage the salt/oil into the kale until it softens and deepens in color.
Make the lemon caper dressing. Place capers, dijon and lemon juice into a small bowl and whisk until well combined, slowly add in the olive oil and continue to whisk. Add a good pinch of salt and some fresh cracked pepper. Adjust seasoning as needed.
Add potatoes, lentils and chopped parsley to the kale bowl. Add half the dressing and toss gently. Divide into bowls and drizzle over remaining dressing. Garnish with extra parsley or capers, fresh cracked pepper or lemon zest.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!