Ethiopian Azifa Lentil Salad with Berbere Potatoes

Ingredients

• 400 g baby potatoes, halved
• 2 tbsp olive oil, divided
• 1 1/2 tsp berbere spice blend
• 1 can brown lentils, drained and rinsed
• 1 small red onion, finely diced
• 1 small tomato, diced
• 1 jalapeño, seeded and minced
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 1 garlic clove, grated
• 3 tbsp chopped parsley
• 2 tbsp chopped cilantro
• Salt and black pepper

Steps

1. Heat the oven to 220°C / 425°F. Toss potatoes with 1 tablespoon oil, berbere, salt, and pepper on a lined tray.
2. Roast the potatoes for 22 to 25 minutes, turning once, until browned and tender when pierced with a knife.
3. Meanwhile, combine lentils, onion, tomato, jalapeño, parsley, and cilantro in a large bowl.
4. Whisk lemon juice, remaining oil, mustard, maple syrup, garlic, salt, and pepper into a sharp dressing.
5. Fold the dressing through the lentil salad and let it stand for 5 minutes so the onion softens slightly.
6. Pile the salad into bowls, top with hot potatoes, and finish with an extra pinch of berbere if desired.

Allergen note: Check berbere blend and mustard for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.