Plate expectation: Lentil and roasted potato salad, perfect for Lag B’Omer BBQ!

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Plate expectation: Lentil and roasted potato salad, perfect for Lag B’Omer BBQ!

Our in-house chef Denise Phillips cooks up her latest delicious treat, with a holiday twist!

Denise Phillips is a Jewish cook and author

This is a useful vegetarian salad that goes with anything – perfect if you’re having a Lag B’Omer barbecue.


  1. Preheat the oven to 400°F/200°C and line a baking tray with parchment paper.
  2. Place the potatoes on the baking tray and coat with the olive oil and salt and roast for 40 minutes, or until golden.
  3. To make the dressing, add the dill and herbs to a small bowl or jar. Add the remaining ingredients and stir to combine.
  4. To assemble the salad, place the hot potatoes in a large bowl with the lentils, spinach, kale, tomatoes, peas and olives. Pour the dressing over the top and stir until the potatoes are fully coated and the spinach is wilted.
  5. Serve warm or cold. This will keep in the fridge for up to three days.


  • 500g new potatoes
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • 200g cooked puy green lentils
  • 150g fresh spinach
  • 100g kale – washed and trimmed
  • 100g cherry tomatoes – cut in half
  • 75g cooked peas
  • 50g green olives – pitted

Herb Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons chives finely chopped
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

Preparation time: 10 minutes. Cooking time: 40 minutes. Serves: 4

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