Spiced Potato Salad with Herb Yoghurt, Watercress and Peas
TM6 TM5

Spiced Potato Salad with Herb Yoghurt, Watercress and Peas

3.6 (12 ratings)

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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