• 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, finely chop brown onion 
and garlic.
• Roughly chop celery. 
• Halve snacking tomatoes.
• 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 salad between plates.
• Spoon dhal over potatoes. Sprinkle with flaked 
almonds (see ingredients). Tear over mint leaves.
• Serve with tamarind chutney. Enjoy!
TIP: Keeping a portion for later? See storage and 
reheating instructions under allergens!