Warm lentils with rocket, potatoes and mustard

Ingredients

For 1 serving

• Cooked lentils120 g
• Potatoes120 g
• Arugula30 g
• Mustard1 teaspoon
• Apple cider vinegar1 teaspoon
• Extra virgin olive oil2 teaspoons
• Chivesto taste
• Saltto taste

Contains: mustard,

Method

1. Bring a small pan of water to the boil and salt it; meanwhile peel the potatoes and cut them into cubes of about 1.5 cm.
2. Boil the potatoes for 10 minutes, until easily pierced with a fork but still whole; drain.
3. Meanwhile whisk the mustard, cider vinegar, oil and a pinch of salt in a bowl with a fork until the vinaigrette is emulsified.
4. Rinse and drain the cooked lentils; wash and dry the rocket; chop the chives.
5. Dress the still-warm potatoes with half the vinaigrette, so they soak up the flavour, then add the lentils, rocket and remaining dressing and finish with the chives.