Roasted New Potato Salad with Lentils and Herb Dressing

Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper. Scrub the potatoes and cut any larger ones so that they're all roughly the same size (about the size of a golf ball).
Add the potatoes, olive oil, and salt to the prepared tray and use your hands to mix until the potatoes are well coated. Roast for 40-50 minutes, or until very golden.
1 kilogram (2 lb) new potatoes, 1 tablespoon olive oil, 1 teaspoon sea salt
To make the dressing, add the olive oil, dill, chives, vinegar, mustard, maple syrup, salt, and pepper to a jar or small bowl and mix to fully combine. It should be a light golden colour and not separated.
60 ml (¼ cup) extra virgin olive oil, 10 grams (¼ cup) dill, finely chopped, 10 grams (¼ cup) chives, finely chopped, 2 tablespoons white wine vinegar, 1 teaspoon dijon mustard, ½ teaspoon honey or maple syrup, ½ teaspoon sea salt, ½ teaspoon black pepper
To assemble the salad, place the spinach and lentils into a large bowl. Top with the potatoes immediately after coming out of the oven.
50 grams (2 cups) fresh rucola or spinach, 300 grams (2 cups) cooked black or green lentils (belgua or le puy)
Pour the dressing over the salad and mix until the potatoes are fully coated with dressing and the spinach is wilted. Serve immediately.