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Roasted Potato Salad with Lentils Curried Yoghurt Dressing
Ingredients
  • 700 g baby potatoes
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  • 2 tablespoons olive oil
  • ½ teaspoon whole cumin seeds
  • 1 cup cooked puy-style lentils* see note
  • ¼ red onion, finely sliced
  • Handful coriander leaves, roughly torn
  • subheading: Curried yoghurt dressing:
  • ½ cup plain unsweetened yoghurt
  • 1 tablespoon extra virgin olive oil
  • 1 ½ teaspoons lemon juice
  • ½ teaspoon curry powder
  • 1 small clove garlic, crushed
  • ¼ teaspoon fine sea salt
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