• 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 potatoes are baking, roughly chop celery.
• Halve snacking tomatoes. 
• Finely chop brown onion and garlic.
• Grate carrot.
• Drain and rinse lentils. 

• When 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. 

• Add garlic, Mumbai spice blend and tomato paste
to frying pan. 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 dhal is simmering, in a medium bowl combine 
a drizzle of white wine vinegar and olive oil.
• Season to taste, then add mixed salad leaves, 
tomatoes and celery. Toss to coat. 

• Divide jacket potatoes and cherry tomato salad 
between plates.
• Spoon dhal over potatoes. 
• Sprinkle with flaked almonds (see ingredients). 
• Tear over mint leaves.
• Serve with tamarind chutney. Enjoy!