New potato and spinach salad

I enjoy serving these crisp, hot potatoes and their green dressing with a contrasting salad leaf. Use whatever leaves you have to hand. Serves 2-3

new potatoes 500g
groundnut or vegetable oil 3 tbsp
spinach leaves 50g
lemon 1
mint leaves 10g
garlic 1 small clove, peeled
olive oil 2 tbsp
capers 1 tsp
salad large open leaves, to serve

Scrub the potatoes then cook them in deep, salted boiling water for about 20 minutes. Check for doneness with the point of a metal skewer, then drain them in a colander.

Cut the potatoes into thick coins. Warm the groundnut or vegetable oil in a shallow pan, then add the potato slices in one layer and fry for 10 minutes or so until golden. Turn them over once the underside has turned a deep golden yellow.

Wash the spinach, then put the leaves into a blender or food processor. Finely grate the zest from the lemon and add to the spinach with the leaves from the mint, the peeled garlic and the olive oil. Blend until thick and smooth. Pour into a mixing bowl, add the capers and check the seasoning.

Remove the potatoes from the pan, drain briefly on kitchen paper, then add to the spinach dressing and toss gently. Place the salad leaves on serving plates, then divide the still-hot potatoes among them, and serve.

Lentil, Celeriac and Apple Salad

You could use kohlrabi or finely sliced beetroot rather than celeriac.

Prep 10 min
Cook 20 min
Serves 1

50g puy lentils
1 bay leaf
¼ peeled celeriac
½ fennel bulb
½ leek
1 apple
1 celery stick
1 tbsp pumpkin seeds, toasted
1 tbsp capers
Salt and black pepper

For the dressing
50ml olive oil
The juice of ½ lemon
3 tsp mustard
2 tbsp vegan mayonnaise
Salt and black pepper

In well-salted water, boil the lentils with the bay leaf until tender.

Finely slice the celeriac, fennel, leek, apple and celery, then mix these with the drained lentils. Add the pumpkin seeds, capers and cheese, then season to taste.

In a small jar with a tight-fitting lid, shake up the dressing ingredients, taste and adjust the seasoning. Dress the salad when you’re ready to eat.