Prep time: 30 minutes
|Green Beans, Ends Trimmed||100 g|
|Red Lentils||1 tin|
|Fresh Parsley Leaves||Qty|
|Signature Whole Egg Mayonnaise||1/2 cup|
- Peel and dice the potatoes and cook in salted water for 8-10 minutes. Within the last two minutes of your boil, add in the green beans, before removing from the heat and draining well. Leave to cool.
- Once cooled, add potatoes and beans to a bowl with the lentils, cranberries and parsley.
- Finish with the Birch & Waite Whole Egg Herb Mayonnaise and toss well. Refrigerate before serving.
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