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.
- 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!
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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