• Preheat the oven to 200°C (400°F).
• Cut the potatoes into roughly equal pieces if needed, then place them onto a large baking sheet. Add the olive oil and spices, and mix until the potatoes are coated.
  1 kilogram (2 lbs) new potatoes, 1 teaspoon olive oil, 1 teaspoon cumin*, 1 teaspoon ground turmeric, 1 teaspoon sea salt
• Roast the potatoes for about 30 minutes, or until golden and with a crisp exterior.
• Add the roasted potatoes, lentils, greens, onion, and cilantro to a large bowl. Top with the vinaigrette and mix until fully combined. Serve warm. Leftovers will keep well in a sealed container in the refrigerator for 1-2 days.
  200 grams (1 ½ cups) cooked black lentils, 60 grams (2 cups) baby spinach, ½ small red onion, 20 grams (½ cup) cilantro or parsley

Lemon Ginger Vinaigrette

• Add all of the ingredients to a small bowl or jar and stir or shake until mixed.
  3 tablespoons olive oil, Juice 1 lemon, 1 teaspoon fresh ginger, ½ teaspoon maple syrup or honey, ½ teaspoon sea salt, ½ teaspoon pepper