• Preheat the oven to 200°C (400°F). Cut the potatoes in half lengthwise if necessary so that they're all about the same size, then place onto a large baking sheet with the olive oil and salt. Mix to coat, then roast for 35-40 minutes, or until golden.
  500 grams (1 lb) new potatoes, 2 tablespoons olive oil, 1 teaspoon sea salt
• Wash and trim the asparagus. In the last 5 minutes of cooking time for the potatoes, place the asparagus onto the oven tray with them. They should turn bright green and soften slightly.
  250 grams (½ lb) green asparagus
• Take the potatoes and asparagus out of the oven and place them into a large bowl. Add the greens and lentils, then top with the lemon vinaigrette and stir to combine. Serve warm.
  50 grams (2 cups) fresh hardy greens (spinach, rucola, garlic mustard etc.), 150 grams (1 cup) cooked le puy green lentils

Lemon Mustard Vinaigrette

• Add all ingredients to a small jar or bowl and shake or whisk to combine.
  60 ml (¼ cup) olive oil, 1 tablespoon white wine vinegar, Juice of one lemon, Zest of one lemon, 1 teaspoon dijon mustard, ½ teaspoon maple syrup, 1 small clove garlic, Sea salt and pepper