Potato And Lentil Salad With Kale And Roasted Rhubarb

Ingredients:
1/2 kilo Potatoes chopped into quarters
2 tbs duck fat
1 bunch of Kale, washed leaves torn into pieces
2 stalks rhubarb chopped into 1 cm pieces
1/2 cup Puy lentils
2 tbs Barberries

Dressing
1 tsp Poppy seeds
1 lemon juiced
1/4 cup olive oil
1 tsp cumin
Salt and pepper

Method
In a tall pot cover the potatoes with cold water and add salt, bring to the boil and cook until soft and tender.
While boiling, heat the oven to 400F. Put the duck fat on a roasting tray and melt it in the oven.
When the potatoes are ready, strain and add to the hot duck fat, roast for 20-30 minutes until golden and crunchy.
Roast the rhubarb on the separate tray until softened but keeping its shape.
Cook the lentils, rinse, add to pot and cover with water, bring to boil then simmer and cook until softened but not mushy.
Mix the dressing ingredients together and then massage into the kale, add the rest of the ingredients and toss together.