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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:

  1. Cut the potatoes into irregular wedges.

  2. Add the potatoes to a roasting tray then toss to coat them on olive oil, garlic powder & salt.

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

For the tzatziki;

  1. 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.

  2. Add all the other ingredients and mix well.

  3. Really nice with a drizzle of olive oil on top.

To make the crushed peas

  1. Add the ingredients to a blender and blitz to a rough consistency or crunch in pestle and mortar.

To compile the salad;

  1. Layer the roast potatoes, crushed peas, herbs, spring onion and big dollops of tzatziki.

  2. Amazing served with dips and a delicious glass of vegan wine.

Recipe and images by

Earlier Event: 10 March
Beetroot and Fetta Fritters
Later Event: 1 May
Braised Tomatoes With Burrata