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Spiced Potato Salad with Herb Yoghurt, Watercress and Peas
Ingredients
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new potatoes halved or quartered if large750 g
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olive oil10 g
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dried oregano1 tsp
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smoked paprika1 tsp
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ground cumin1 tsp
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dried thyme½ tsp
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fine sea salt¾ tsp
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ground black pepper2 pinch
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water500 g
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frozen baby broad beans, defrostedfresh broad beans200 g
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frozen peas300 g
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fresh mint leaves5 g
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fresh parsley leaves10 g
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fresh chives cut in pieces (2 cm)5 g
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coconut yoghurt vegan (see tip)125 g
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lemon juice, freshly squeezed20 g
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fresh watercress large stalks discarded50 g
Nutrition per 1 portion
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