Roast Miso Potato, Kimchi and Lentil Salad


Roast Miso Potato, Kimchi and Lentil Salad

Crispy roast potatoes laced with miso and a hint of maple, mingled up with lentils, crunchy almonds and spicy kimchi. It’s basically the potato salad that dreams are made of. Delicious served warm or cold.

Preparation Time – 10 minutes

Cooking Time – 40 minutes

Servings – 4


For the Potatoes 

Everything else


  1. Place potatoes into a large pot; slice any larger ones in half. Cover with cold water, bring the boil and then simmer for 10 minutes.
  2. Preheat your oven to 200C (400F).
  3. Mix together one tbsp of the olive oil, miso, maple syrup, rice wine vinegar and garlic in a jug or bowl.
  4. Drain potatoes, place onto a roasting tray, drizzle with remaining tbsp of olive oil and roast in the oven for 15 – 20 minutes; until starting to crispen up. Drizzle over miso mixture and return to the oven for a further 5 – 10 minutes.
  5. Mix lentils with olive oil, rice wine vinegar and salt to taste. I also like a bit of black pepper.
  6. Serve hot potatoes with lentils, kimchi, almonds and spring onions to garnish.