Devices & Accessories
Spiced Potato Salad with Herb Yoghurt, Watercress and Peas
Prep. 15 min
Total 45 min
4 portions
Ingredients
-
smoked paprika1 tsp
-
ground cumin1 tsp
-
dried oregano1 tsp
-
dried thyme½ tsp
-
fine sea salt¾ tsp
-
new potatoes halved or quartered if large750 g
-
ground black pepper2 pinch
-
olive oil10 g
-
water500 g
-
frozen peas300 g
-
frozen baby broad beansfresh broad beans200 g
-
fresh mint leaves5 g
-
fresh parsley leaves10 g
-
fresh chives cut in pieces (2 cm)5 g
-
freshly squeezed lemon juice20 g
-
coconut yoghurt vegan (see tip)125 g
-
fresh watercress large stalks discarded50 g
Difficulty
easy
Nutrition per 1 portion
Sodium
443 mg
Protein
12 g
Calories
1374 kJ /
328 kcal
Fat
11 g
Saturated Fat
7 g
Carbohydrates
41 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Plant-based Kitchen
30 Recipes
UK and Ireland
UK and Ireland
You might also like...
Sweet Potato and Spinach Curry with Cauliflower Rice
40min.
Kale Pesto Pasta Salad
50min.
Cavolo Nero and Roasted Chickpea Salad
25min.
Aubergine, Spinach & Lentil Curry
25min.
Jackfruit and Bean Chilli with Spicy Avocado Purée
30min.
Balsamic Spelt Salad
20min.
Supreme Plant Poke Bowl
1hod. 10min.
Vegetarian Chilli
35min.
Warm Halloumi, Walnut and Pomegranate Salad
45min.
Lentils and Roasted Roots with Salsa Verde
1hod. 30min.
Roasted Sweet Potato and Broccoli Spelt Salad
1hod. 15min.
Mexican Black Bean Tacos with Sweetcorn Salsa and Avocado
30min.