How to make a Mediterranean style potato and greens salad

The key to a quality salad is, of course, the dressing. Lemon, dill and parsley making this dish zing

Mediterranean style potato and greens salad

Prep: 20 mins
Cook: 10 mins

​Serves 2

100g baby/new season potatoes
½ fennel bulb, finely sliced
1 small courgette
50g cooked lentils
30g pomegranate seeds
10 green beans, topped and tailed
10g sunflower seeds

For the dressing

2 tbsp olive oil
Juice of 1 lemon
½ tsp dill
1 tsp chopped parsley

Cook the potatoes in salted boiling water until tender, drain and once cool enough to handle cut in half. Place into a mixing bowl. Cook the green beans in the potato water until tender and place into the bowl.

Take a vegetable peeler to make ribbons of courgette and place into the bowl. Add the finely sliced fennel, cooked lentils and pomegranate seeds.

Make the dressing by simply mixing all the ingredients together and pour over the salad. Mix well and serve with a scattering of sunflower seeds.

Recipe from lovepotatoes.co.uk