Spiced Potato Salad with Herb Yoghurt, Watercress and Peas

Spiced Potato Salad with Herb Yoghurt, Watercress and Peas

3.7 21 ratings

Prep. 15min

Total 45min

4 portions

Ingredients

new potatoes halved or quartered if large
750 g
olive oil
10 g
dried oregano
1 tsp
smoked paprika
1 tsp
ground cumin
1 tsp
dried thyme
½ tsp
fine sea salt
¾ tsp
ground black pepper
2 pinch
water
500 g
fresh broad beans
200 g
frozen baby broad beans, defrosted
frozen peas
300 g
fresh mint leaves
5 g
fresh parsley leaves
10 g
fresh chives cut in pieces (2 cm)
5 g
coconut yoghurt vegan (see tip)
125 g
lemon juice, freshly squeezed
20 g
fresh watercress large stalks discarded
50 g

Nutrition per 1 portion

Calories 328 kcal / 1374 kJ

Protein 12 g

Fat 11 g

Carbohydrates 41 g

Saturated Fat 7 g

Sodium 443 mg

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Also featured in

Plant-based Kitchen 30 Recipes
UK and Ireland

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