Tangy Silver Beet and Roast Potato Salad Recipe | AGFG

Ingredients

• 1 kg kipfler potatoes, scrubbed and cut into 1 cm thick slices on the diagonal
• Salt and pepper
• Olive oil
• 1 bunch of silver beet, stems and leaves separated
• 1 onion, finely sliced
• 4 garlic cloves, crushed
• 400 g can brown lentils, rinsed and drained
• 250 g natural yogurt
• Finely grated zest and juice of 1 lemon
• 1/2 bunch of dill, roughly torn
• 1/2 bunch of mint, leaves picked and roughly torn (optional)
• Salt flakes, to serve