• Preheat oven to 200°C/180°C fan-forced. 
• Slice potato into halves.
• Place potato halves on a lined oven tray. Drizzle 
with olive oil, season with salt and toss to coat. 
Arrange so that each potato is cut-side down.
• Bake until crisp and tender, 35-45 minutes.
• Remove from oven, then carefully turn each potato
to be cut-side up.
• Return to oven to bake until golden, a further
6-8 minutes.
TIP: If your oven tray is crowded, divide the potatoes 
between two trays. 

• While the potatoes are baking, finely chop brown 
onion and garlic.
• Halve snacking tomatoes.
• Grate carrot. 
• Drain and rinse lentils. 

• When the potatoes have 10 minutes remaining, in 
a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook onion and carrot, tossing, until tender,
4-5 minutes. 

• To the pan, add garlic, Mumbai spice blend and 
tomato paste. Cook until fragrant, 1 minute.
• Stir in lentils, coconut milk, stock concentrate and 
the water. Simmer until thickened, 2-4 minutes.
• Season to taste with salt and pepper. 

• While the lentils are simmering, combine a drizzle of 
white wine vinegar and olive oil in 
a medium bowl. Season to taste, then add 
mixed salad leaves and tomatoes. Toss to coat. 

• Divide potatoes and cherry tomato salad between 
serving plates.
• Spoon lentil dhal over potatoes. 
• Sprinkle with flaked almonds. Tear over mint and 
serve with tamarind chutney. Enjoy!