Tangy Silver Beet and Roast Potato Salad

1 kg kipfler potatoes, scrubbed and cut into 1 cm thick slices on the diagonal
Salt and pepper
Olive oil
1 bunch of silver beet, stems and leaves separated
1 onion, finely sliced
4 garlic cloves, crushed
400 g can brown lentils, rinsed and drained
250 g natural yogurt
Finely grated zest and juice of 1 lemon
1/2 bunch of dill, roughly torn
1/2 bunch of mint, leaves picked and roughly torn (optional)
Salt flakes, to serve

Preheat the oven to 200 C.

Place the potato and a generous pinch of salt in a large saucepan of cold water, then set over medium heat.

Bring the water to a gentle simmer and cook the potato for 5–10 minutes, until tender.

Drain the potato in a colander and set aside to let it steam off any excess moisture.

Once the potato is dry, transfer to a baking tray and drizzle a generous amount of olive oil over the top. Give the tray a gentle
shake to make sure the potato is evenly coated, then pop it in the oven and roast for about 20 minutes, until the spuds are golden
brown.

Remove from the oven and set aside.

Thinly slice the stems of the silver beet and place them to one side.

Roughly shred the leaves.

Place a large frying pan over medium heat and add a good splash of oil. Add the silver beet stems, onion and garlic and sauté for
3–5 minutes, until soft and translucent.

Add the silver beet leaves and cook for another 3–5 minutes, until tender and wilted.

Remove the pan from the heat and stir in the lentils.

Let the mixture cool for a couple of minutes, then stir in the yoghurt, lemon zest and juice. Gently mix in the roast potato.

To serve, arrange the salad on a serving plate and top with the torn herbs. Finish with a good pinch of salt flakes and a few cracks
of black pepper.

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