Roast Potato and Pea Salad with Tzatziki

Ingredients

• 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

Directions

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/