Baked Potato Salad with Lentils, Tomatoes and Arugula
Gang/Type: Salad
Ergibt/Yield: 2 Servings
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:
  1. Heat the oven to 180° C (360° F) and line a baking tray with parchment paper.
  2. 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.
  3. Cook the lentils in plenty of water until firm to the bite. Halve or quarter the cherry tomatoes, wash and spin-dry the arugula.
  4. 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