Recipe of the week

You can’t deny yourself a good potato, says Bettina Campolucci Bordi – especially if it is in a foolproof potato salad with the added goodness of nuts, lentils and greens

Wicked potato salad with dill

Serves 4-6 as a sharing dish 85g beluga lentils 600g baby potatoes dressing: 60ml olive oil 2 tbsps apple cider vinegar 1 small shallot, finely diced 1 tbsp chopped dill, plus extra to garnish ½ tbsp strong mustard (I love a good Dijon) ½ tbsp maple syrup 1 tbsp chopped capers 1 green apple, cored and finely diced pink Himalayan salt and black pepper, to taste to serve: a handful of watercress a handful of baby spinach 30g raw walnuts • Cook the lentils following the packet instructions. Drain and set aside. Boil the potatoes in a saucepan with a pinch of salt. Drain and set aside. • In a bowl, combine all the dressing ingredients, giving everything a good stir so that all the ingredients are properly incorporated. Then add the potatoes and beluga lentils and give it another good stir. • Add the watercress, baby spinach, walnuts and extra dill just before serving so that they don’t get too soggy from the dressing. Serve immediately. • I find that this salad tastes so much better the day after it has been made, because that way the ingredients have had time to marry. Just make sure you leave the leafy bits out until you are ready to serve.

Taken from Happy Food: Fast, Fresh, Simple Vegan by Bettina Campolucci Bordi, published by Hardie Grant at £20. To buy from The Week Bookshop for £18, call 020-3176 3835 or visit www.theweek.co.uk/bookshop.