Roast Potato Salad with Broad Bean, Pea and Pistachio Cream

Name: Roast Potato Salad with Broad Bean, Pea and Pistachio Cream
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Ingredients: 500 g Baby potatoes; 2 tbsp Olive oil; 1 tsp Garlic powder; 1 tsp Sea salt; Black pepper; 150 g Podded fresh peas; 150 g Broad beans; 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; Little gem; Fresh mint; 2 Spring onions; 2 tbsp Extra virgin olive oil; 2 tbsp Lemon juice; 1 pinch Sea salt flakes; Black pepper

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.

Prep

15m

Cook

Total

1h 15m

Ingredients

Method

Turn cooking mode on

Step 1

Preheat the oven to 180C/350 degrees/gas Mark 4.

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For

500

Baby potatoes, chopped in random shapes

tbsp

Olive oil

tsp

Garlic powder

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Salad,

Potatoes,

Beans,

Peas,

Mains,

Lunch

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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.

Prep

15m

Cook

Total

1h 15m

Ingredients

Method

Turn cooking mode on

Step 1

Preheat the oven to 180C/350 degrees/gas Mark 4.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

500

Baby potatoes, chopped in random shapes

tbsp

Olive oil

tsp

Garlic powder

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.