Lemon & Herb Roast Potato Salad - WellBeing Magazine

Ingredients

• 800g baby potatoes
• 1 tbsp extra-virgin olive oil
• Good pinch sea salt
• ¼ cup dill, roughly chopped
• Handful parsley, finely chopped
• 3 spring onions, chopped
• ¼ cup olive oil
• ½ lemon, juice and zest
• 1 garlic clove, minced
• 2 tbsp wholegrain mustard
• Good pinch sea salt & pepper, to taste
• 1 heaped tsp raw honey or pure maple syrup