Spiced Potato Salad with Herb Yoghurt, Watercress and Peas

Spiced Potato Salad with Herb Yoghurt, Watercress and Peas

4.0 30 évaluations

Préparation 15min

Total 45min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 443 mg

Protides 12 g

Calories 1374 kJ / 328 kcal

Lipides 11 g

Graisses saturées 7 g

Glucides 41 g

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Également présenté dans

Plant-based Kitchen 30 Recettes
Royaume-Uni et Irlande

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