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:

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 https://www.rebelrecipes.com/roast-new-potato-pea-salad-tzatziki-vegan/