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
- 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.
Recipe and images by https://www.rebelrecipes.com/roast-new-potato-pea-salad-tzatziki-vegan/