Warm Lentil and Potato Salad

Cut the boiled baby potatoes into cubes of roughly 2 square centimeters. In a skillet over high heat, fry the baby potatoes in a bit of olive oil for 15 minutes or until they are golden brown. The trick is to start on high heat while regularly stirring the potatoes for about 5 minutes and then turning the heat down low for the remaining 10 minutes to let them cook through.

Chop the onion and garlic and put them into another skillet over medium heat. Fry them in a splash of olive oil for 3 minutes. Then add ginger to the onion, fry for 2 minutes.

Slice the tomatoes and avocado.

Add the spices to the onion mixture and fry for 1 minute. Drain the can of lentils and add them to the onion. Stir well and let it cook for 5 minutes.

Zest 1/4 of a lemon and add it into the lentil mixutre together with the juice of 1/2 a lemon.

When the lentils and potatoes are done, put them in a deep plate or a bowl and season with salt and pepper. Add the tomatoes, arugula and avocado and toss to combine into a lovely salad.

You can substitute the potatoes with pasta, for instance fusili. And for a meat option you could fry pieces of chorizo and add those to the salad as well.

Enjoy!