1. Steam potatoes for about 5-8 minutes until just tender. If serving warm keep potatoes warm until ready to assemble otherwise allow to cool. Meanwhile slice celery and snowpeas into super thin batons and slice radishes into thin rounds. Toss and set aside.
2. Heat olive oil over a medium heat in a deep frying pan. Add garlic and cook for 1 minute, add lentils and toss in the garlic and oil for a further few minutes. Add apple juice and dried cranberries and bring to a gentle simmer. Allow to reduce by about half simmering over a gentle heat and stirring occasionally.
3. Once reduced remove from heat and stir in torn basil leaves. If serving warm as a main meal arrange crunchy salad greens (radish and snow peas) on individual plates, top with a few potatoes and drizzle over lentil dressing. Alternatively, serve as a chilled potato salad. Arrange the tossed crunchy greens on a large serving dish, top with potatoes and spoon over lentil mixture.