
Devices & Accessories
Spiced Potato Salad with Herb Yoghurt, Watercress and Peas
Prep. 15 min
Total 45 min
4 portions
Ingredients
-
new potatoes halved or quartered if large750 g
-
olive oil10 g
-
dried oregano1 tsp
-
smoked paprika1 tsp
-
ground cumin1 tsp
-
dried thyme½ tsp
-
fine sea salt¾ tsp
-
ground black pepper2 pinch
-
water500 g
-
fresh broad beans200 g
-
frozen peas300 g
-
fresh mint leaves5 g
-
fresh parsley leaves10 g
-
fresh chives cut in pieces (2 cm)5 g
-
coconut yoghurt vegan (see tip)125 g
-
lemon juice, freshly squeezed20 g
-
fresh watercress large stalks discarded50 g
Nutrition per 1 portion
Calories
328 kcal /
1374 kJ
Protein
12 g
Fat
11 g
Carbohydrates
41 g
Saturated Fat
7 g
Sodium
443 mg
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Plant-based Kitchen
30 Recipes
UK and Ireland
UK and Ireland
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