Baked Potato Salad with Lentils, Tomatoes and Arugula
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Autor/Author: Rina
Gang/Type: Salad
Ergibt/Yield: 2 Servings
Zutaten/Ingredients
For the salad:
- 500 g (17.6 oz) small potatoes, pre-cooked
- 1 tbsp steak seasoning
- 150 g (5.3 oz) beluga lentils
- 2 handful cherry tomatoes
- 2 handful arugula
- 2 tbsp pine nuts
For the dressing:
- olive oil
- herb vinegar
- salt
- pepper
Zubereitung/Instructions
- Heat the oven to 180° C (360° F) and line a baking tray with parchment paper.
- Quarter the potatoes and mix with the steak seasoning. Spread on the baking tray and bake in the oven for about 15 minutes until they start to brown.
- Cook the lentils in plenty of water until firm to the bite. Halve or quarter the cherry tomatoes, wash and spin-dry the arugula.
- Toast the pine nuts in a pan without oil and mix all ingredients in a bowl. Arrange on two plates and enjoy while warm.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/saettigender-backkartoffelsalat-mit-linsen-tomaten-und-rucola/