Kipfler potato, lentil and feta salad
Serves: 4-6
  • 500 g kipfler potatoes, scrubbed and halved
  • 1 red capsicum
  • 1 x 400g lentils, drained and rinsed
  • 125 g danish feta, crumbled
  • couple of handfuls baby spinach leaves
  • 1 teaspoon balsamic vinegar
  • 3 teaspoons extra virgin olive oil
  • salt and pepper
  1. Heat oven to 200 degrees celsius.
  2. Line a roasting tin with baking paper. Add the halved potatoes, sprinkle with salt and a little olive oil. Toss potatoes to cover with the oil.
  3. Halve the capsicum lengthways, remove seeds and membrane. Rub the outside of each half lightly with olive oil. Place, cut side down, on one side of the baking tray with the potatoes.
  4. Cook for around 25 minutes or until the potatoes are cook. Turn over half way through. The capsicum should be nicely roasted at the end of the cooking time.
  5. Remove from oven and leave to cool slightly.
  6. To assemble:!
  7. In a salad bowl add the spinach leaves, rinsed and drained lentils.
  8. Remove the skin from the cooled capsicum and cut into strips lengthways. Add to bowl.
  9. Add the cooled potatoes. Mix together gently.
  10. Make the dressing by combining all ingredients in a jar and shaking well.
  11. Add to the salad and mix.
  12. Crumble the feta over the top, and serve.
Recipe by Villiers Brown at