Roasted Potato and Lentil Salad

Ingredients

• 1 kg waxy variety of potatoes, (cut into 4 cm pieces)
• 1 tablespoon extra virgin olive oil
• ½ teaspoon salt
• 400 g can brown lentils, (drained and rinsed)
• ½ cup parsley (or mixture parsley, mint or basil), (finely chopped)
• ¼ cup green or black olives, (or capers (depending on preference))
• 2 spring onions, (finely sliced)
• 2 tablespoons red wine vinegar
• 1 tablespoon soy sauce, tamari or coconut aminos
• ½ teaspoon freshly cracked black pepper