Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing

Earthy roasted vegetables meet protein-packed lentils in this vibrant spring salad that tastes even better the next day—the kind of Mediterranean side that steals the show at any table.

Ingredients:

• 300g red potatoes, cubed
• 250g asparagus, trimmed and cut into 5cm pieces
• 200g cooked French green lentils
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped
• Red onion, thinly sliced (optional)

Method:

1. Preheat oven to 200°C. Toss potatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes until golden.
2. Add asparagus to the baking tray, toss with remaining oil, and roast for another 10–12 minutes until tender-crisp.
3. Whisk together lemon juice, mustard, garlic, remaining olive oil, salt, and pepper for the dressing.
4. Combine warm roasted vegetables with cooked lentils in a large bowl. Pour dressing over and toss gently.
5. Stir in red onion if using, and top with fresh parsley. Serve warm or at room temperature.

Full recipe at Oh She Glows →

Chef's tip: Make this ahead and let it sit for an hour—the lentils absorb the dressing beautifully, making each bite more flavorful than the last.