Roast Potato Salad with Broad Bean, Pea and Pistachio Cream

This lovely green summery salad has some wonderful flavours–crispy salty roast potatoes with pea and mint. I think it’s a match made in heaven.

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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–it’s 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.

Love, Niki xxx

roast-potato-salad-with-broad-bean-pea-and-pistachio-cream 1a

Prep time: 15

Cook time: 1

2-4 servings

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Ingredients

500 g 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

150 g podded fresh peas
150 g 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

For the dressing

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

Instructions

To roast the potatoes

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

For the broad bean, pea and pistachio cream

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