|300g peeled and cubed cooked potatoes|
|100g green beans, ends trimmed|
|1 tin red lentils|
|Fresh parsley leaves|
Peel and dice your potatoes and cook in salted water for 8-10 minutes. Within the last two minutes of your boil, add in your green beans and remove from heat and drain well.
Allow to cool, and add to a bowl with your lentils, cranberries and parsley. Finish your dish with ½ cup of the Birch & Waite fresh herb mayonnaise and toss well. Refrigerate before serving.
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