herby hot potato salad with dijon, agave dressing

I went to bed last night wanting a salad really bad, and this morning was greeted with a blanket of snow covering the garden. I almost gave up on my dreams of a salad, that was until a threw some roasties in the oven, found some lentils and well everything else seemed to fall into place! I ended up with a light, yet hearty, comforting, warming salad- that may seem like a bit of an oxymoron, but its entirely possible! Here’s how….

about 8 medium roasting potatoes, diced in to bitesized chunks
a genourus glug of olive oil
2 onions, finely diced
2 celery stalks, finely diced
2 carrots, finely diced
salt n’ pepper
1 tbsp minced fresh rosemary 
2 1/2 tsp Italian seasoning
a pinch of ground fennel (if you feel like it)
3 tbsp coarse semolina
1 tin green lentils, drained and rinsed

scant 1/4 cup dijon mustard
1/4 cup agave syrup
2 or more tbsps lemon juice
1 tbsp olive oil

a few handfuls of fresh rocket 

Add the diced potatoes to a pan of cold water, bring to the boil, once boiling cook for 10 minutes or so, until you can easily insert a knife into the center. Drain and return to the pan, drizzle with olive oil and toss with the rosemary, Italian seasoning and semolina, pop the lid on the pan and give a lil’ shake, don’t go too crazy now. In a big roasting dish toss the carrots, onions and celery with a bit of olive oil and add the potatoes. Season with salt and pepper and roast in a preheated oven at 220c/430f for about 40- 50 minutes, turning the potatoes once or twice during cooking.

About 5 minutes before the end, toss through the drained lentils. Whisk the dijon, and agave with the lemon juice and a glug of olive oil, as soon as you take the roasting tray out of the oven toss through a lil’ bit of the dressing (save the rest to add as you like at the table) serve on top of fresh rocket and garnish with fresh lemon slices and rosemary.


15 thoughts on “herby hot potato salad with dijon, agave dressing

  1. As a fellow oxymoron, I fully appreciate this salad. Winter is knocking on our door and yesterday I had the woodburning stove on all day (got a bit hot in the evening but you have to occasionally suck it up for the benefit of the masses 😉 ) and had a massive pot of soup simmering, baked some sourdough bread and sorted out my various ferments and have some kefir dripping itself into thick unctuousness in the fridge as I type this at 5.47am. Today looks like being just as cool and I can light Brunhilda again and enjoy a day of prepping and cooking, bliss! I love this salad by the way. It looks less like “salad” (the poor restaurant alternative for most long suffering vegans) and more like tonights evening meal that I will eat with my eyes closed in bliss. Root beer ginger muffins?!!! My daughters are going to do cartwheels for them…hopefully you are going to post the results?!

      • ALL of your recipes are in my favourites pile! I agree with you about gingerbread needing to age and that rootbeer depth of flavour will intensify as they age. I bet they would last a week and would develop some amazing flavour if you could hide them somewhere and forget where you put them but here, they will be eaten hot from the oven and I can only begin to imagine how good they would be the next day ;).

  2. Um, I LOVE what you did with your salad craving. Appropriate for the weather too. I don’t know if I’m going to be able to survive 30 days of raw if the temps don’t warm up. I’m freezing all the time! I’ve been drinking herbal tea and I don’t even know if it’s approved… I can’t say I really care. I need warmth 🙂

    • I used to drink herbal tea, but I was never 100% raw but It was better than my usual insane amount of regular tea! I guess you could make tomato and vegetable juice and gently heat it, some raw foodies allow gently heating, I might up my raw when it gets warm.

      • My blendtec will make a warmish sorta soup, it’s technically raw…. But yeah, I think the idea is nothing gets over 120 degrees.

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