Roast Potato and Pea Salad with Tzatziki

AGA oven recipes Roast Potato and Pea Salad with Tzatziki


  • Potatoes chopped in random shapes
  • 1 tbsp Olive oil
  • 1 tsp Garlic powder
  • 1/2 sea salt

To make the tzatziki;

  • 1/2 Cucumber 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

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 Peashoots
  • 2 Spring onions chopped


To roast the potatoes:

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 in the Baking Oven for aprox 40 minutes until crispy on the outside. Set aside.

For the tzatziki;

Grate the cucumber and pop it into a large seive to drain over a bowl. Squeeze out as much moisture as possible then 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.

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