PREP TIME: 30 minutes

potatoes 300 g

green beans, ends trimmed 100 g

red lentils 1 tin

cranberries 1/3 cup

fresh parsley leaves


  1. 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.
  2. Once cooled, add potatoes and beans to a bowl with the lentils, cranberries and parsley.
  3. Finish with the Birch & Waite Whole Egg Herb Mayonnaise and toss well. Refrigerate before serving.

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