WICKED POTATO SALAD WITH DILL
Serves 4-6, as a sharing dish
85g beluga lentils
600g baby potatoes
For the dressing:
60ml olive oil
2 tbsp apple cider vinegar
1 small shallot, finely diced
1 tbsp chopped dill, plus extra to garnish
½ tbsp strong mustard
½ tbsp maple syrup
1 tbsp chopped capers
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About Healthy Magazine
Spring into action with our summer of fun issue!
Inside, you’ll find our ultimate outdoor fitness guide, with tips on how to get friends and family involved, and an expert piece busting weight loss myths.
We chat to presenter Jameela Jamil about why she’s leading the post-body positivity movement and delve into the Governments new calorie counting obsession.
Plus, how to pick your perfect PT, the real women’s guide to summer skincare, and six salads you’d be proud to serve up this summer.
Find out more in the brand new issue of Healthy!