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Spiced Potato Salad with Herb Yoghurt, Watercress and Peas
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Ingredients
- 750 g new potatoes, halved or quartered if large
- 10 g olive oil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried thyme
- ¾ tsp fine sea salt
- 2 pinch ground black pepper
- 500 g water
-
200
g fresh broad beans
or frozen baby broad beans, defrosted - 300 g frozen peas
- 5 g fresh mint leaves
- 10 g fresh parsley leaves
- 5 g fresh chives, cut in pieces (2 cm)
- 125 g coconut yoghurt, vegan (see tip)
- 20 g lemon juice, freshly squeezed
- 50 g fresh watercress, large stalks discarded
- Nutrition
- per 1 portion
- Calories
- 1374 kJ / 328 kcal
- Protein
- 12 g
- Carbohydrates
- 41 g
- Fat
- 11 g
- Saturated fat
- 7 g
- Sodium
- 443 mg
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