Roast New Potato & Pea Salad with Tzatziki
Fresh and tasty roast new potato salad with an incredible fresh vegan tzatziki, mint and peas. The perfect summery salad dish - You’ll love it.
Ingredients
- Potatoes chopped in random shapes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 sea salt
For the tzatziki
- 1/2 Ccucumber grated
- 1/2 cup coconut yogurt
- 2 tbsp chopped dill
- 1 tbsp chopped fresh mint
- Juice 1/4 lemon
- 1 clove garlic minced
- 1/2 tsp sea salt
- Twist black pepper
- 1 tbsp extra virgin olive oil–optional
For the crushed peas
- 2 cups frozen peas defrosted
- Juice 1/2 lemon
- 1 tbsp extra virgin olive oil
- 1 clove garlic–optional
- Big handful mint
- 1/2 tsp sea salt
Other salad ingredients
- 1 cup peas–defrosted
- Handful mint
- Handful pea shoots
- 2 Spring onions chopped
Instructions
To roast the potatoes
- Preheat the oven to 350 degrees/gas Mark 4.
- Cut the potatoes into irregular wedges.
- Add the potatoes to a roasting tray, then toss to coat them on olive oil, garlic powder & salt.
- Roast for approx 40 minutes until crispy on the outside. Set aside.
For the tzatziki
- Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible as transfer to a mason jar.
- Add all the other ingredients and mix well.
- Really nice, with a drizzle of olive oil on top.
To make the crushed peas
- Add the ingredients to a blender and blitz to a rough consistency or crunch in pestle and mortar.
To compile the salad
- Layer the roast potatoes, crushed peas, herbs, spring onion and big dollops of tzatziki.
- Amazing served with dips and a delicious glass of vegan wine.
Notes
2 servings