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Ugly but Delicious Potatoes and Peas Salad

10/1/2019

1 Comment

 
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This salad/dish is a ripper if you want to serve a heap of people on the cheap, or if you're just after a delicious and easy-to-justify-as-healthy way of eating potatoes! Basically grab a bunch of potatoes (new ones are the best, but normal potatoes are fine too - just cut them into quarters rather than halves!), boil them until tender and set aside. Meanwhile you can be making the beautiful green accompaniment out of either peas or broad beans.....whichever you have in your freezer or veggie garden! 

Roughly speaking you'll want about half the amount by weight of peas/broad beans to potatoes - but we're pretty lenient when it comes to our recipes so go for your life! To make the green goodness put your peas (or broad beans), a chilli or two if you like some spice, a small handful of fresh coriander, Thai basil or mint (or all three! Or sub in whatever herbs you have on hand...) and some lemon juice and use a stick mixer, masher (if you're happy to chop the herbs really small and have a more rustic looking dish) or food processor/blender to blitz it up to a paste. Season it to taste with salt and pepper and perhaps a little more lemon juice and stir it through your still warm potatoes. 

It's a great number served warm, room temperature or straight from the fridge and accompanies all sorts of other salads really well - especially our quinoa paella!
1 Comment
Leigth Dawson
25/3/2019 11:15:01 am

This was really delicious and very easy to do especially if extra people rock up for dinner :)

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    Dr Portland Jones and Sophie Warren

    Sophie and Portland live and work together in the Swan Valley. They are both focused on implementing evidence-based training methods in order to improve the welfare of horses and the safety of riders. Sophie and Portland train horses, coach, lecture, write and run a team of competition horses as well as managing a family of children, dogs and two rodent eradicating cats.

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