Roast Potato Salad with Broad Bean, Pea and Pistachio Cream

This lovely green summery salad has some of my favourite flavours – crispy salty roast potatoes with pea and mint. I think its a match made in heaven. 

I think you’re going to love the amazing broad bean, pea and pistachio cream – fresh broad beans and peas, quickly blanched and then blitzed with pistachios and creamy coconut cream – its kind of fresh, nutty and creamy all at once.


The salad is brought to life and made super fresh by adding tons of fresh mint, spring onions and some crispy little gem.


Swaps;

  • I had some lovely organic fresh peas and broad beans in my veg box – but you can definitely use frozen peas and/or broad beans.
  • You can swap the coconut cream for coconut yogurt, oat cream or a creamy plant-based yogurt.

I really hope you love this delicious dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  15 minutes preparation time
  1 hr cook time

Ingredients

  • 500g baby potatoes chopped in random shapes 
  • 2 tbsp olive oil 
  • 1 tsp garlic powder 
  • 1 tsp sea salt 
  • Black pepper 

For the broad bean, pea and pistachio cream;

  • 150g podded fresh peas
  • 150g broad beans podded 
  • 3 tbsp coconut cream, yogurt or cream plant based yogurt
  • 1 tsp sea salt flakes
  • Black pepper 
  • 2 tbsp pistachios
  • 2 tbsp lemon juice 
  • 1 clove garlic 

For the salad; 

  • Little gem
  • Lots of fresh mint
  • 2 spring onions sliced

Dressing;

  • 2 tbsp extra virgin olive oil
  • 2 tbsp lemon juice 
  • Big pinch sea salt flakes 
  • Black pepper
  •  

Directions

To roast the potatoes; 
  1. Preheat the oven to 180C/350 degrees/gas mark 4. 
  2. Add the potatoes to a roasting tray then toss to coat them on olive oil, garlic powder, and pepper and salt.
  3. Roast for aprox 40 -50 minutes until crispy on the outside and soft inside. 

For the broad bean, pea and pistachio cream;

  1. Pod peas and broad beans.
  2. Boil water and add to a pan. Add the peas and broad beans and then boil for 2 minutes.
  3. Drain and allow to cool.
  4. Now add all the ingredients to a food processor and blitz until very smooth and creamy

To make the dressing; 

  1. Add all the ingredients to a jar and mix to combine.

To serve; 

  1. Add the cream, leaves and potatoes to a serving bowl, dress with the mint, spring onion and a drizzle of the dressing.

Thank you so much for following my blog and cooking my recipes!

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