Serves 2
Ingredients 
100g baby new season potatoes
½ fennel bulb, finely sliced
1 small courgette
50g cooked lentils
30g pomegranate seeds
10 green beans, topped and tailed
10g sunflower seeds
For the dressing:
2tbsp olive oil
Juice of 1 lemon
½ tsp dill
1tsp chopped parsley
Method
- Cook the potatoes in salted boiling water until tender, drain and once cool enough to handle cut in half. Place into a mixing bowl. Cook the green beans in the potato water until tender and place into the bowl.
- Take a vegetable peeler to make ribbons of courgette and place into the bowl.
- Add the finely sliced fennel, cooked lentils and pomegranate seeds.
- Make the dressing by simply mixing all the ingredients together and pour over the salad. Mix well and serve with a scattering of sunflower seeds.
Recipe from Love Potatoes
