Step 1

Add new potatoes, olive oil, if using, lemon juice, and a good pinch of salt and pepper to a large bowl, and toss to coat evenly. Place potatoes on a baking sheet in a single layer, then bake at 200°C/400ºF for 40-50 minutes, depending on their size.

Step 2

Right before potatoes are ready, add asparagus pieces to the baking sheet too, and bake for 5-10 minutes, until just tender.

Step 3

Meanwhile add lentils and about a cup of water or vegetable broth to a pot, and cook for 20-25 minutes, or until lentils are tender. Drain any excess liquid, then add lentils to a large salad bowl (you can use the one from the potatoes).

Step 4

Prepare the rest of your salad. Slice onion thinly, tore any bigger salad leaves into smaller pieces, chop almonds and dill, and add everything to the salad bowl.

Step 5

For the salad dressing whisk together lemon juice, mustard, and maple syrup. Season with salt and pepper.

Step 6

Add roasted potatoes and asparagus to the salad, and drizzle with dressing. Mix well. Serve immediately warm or at room temperature. Enjoy!