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.
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
To make the dressing
- Add all the ingredients to a jar and mix to combine.
To serve
- Add the cream, leaves and potatoes to a serving bowl, dress with the mint, spring onion and a drizzle of the dressing.
Notes
2-4 servings