Roast New Potato & Pea Salad with Tzatziki | Rebel Recipes (2024)

• Potatoes chopped in random shapes
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 sea salt

For the tzatziki

• 1/2 Ccucumber 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

For the 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 pea shoots
• 2 Spring onions chopped

To roast the potatoes

• Preheat the oven to 350 degrees/gas Mark 4.

• Cut the potatoes into irregular wedges.

• Add the potatoes to a roasting tray, then toss to coat them on olive oil, garlic powder & salt.

• Roast for approx 40 minutes until crispy on the outside. Set aside.

For the tzatziki

• Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible as transfer to a mason jar.

• Add all the other ingredients and mix well.

• Really nice, with a drizzle of olive oil on top.

To make the crushed peas

• Add the ingredients to a blender and blitz to a rough consistency or crunch in pestle and mortar.

To compile the salad

• Layer the roast potatoes, crushed peas, herbs, spring onion and big dollops of tzatziki.

• Amazing served with dips and a delicious glass of vegan wine.