Roast potato and pea salad
- Replies 5
Are you craving a hearty yet healthy salad? This roast potato and pea salad will hit the spot! This salad is not only easy to cook but is also packed with nutrients and flavour. Have you ever thought of combining roasted potatoes with peas? If not, then you are in for a treat!
Ingredients:
1kg red potatoes, peeled, cut into large pieces
1 tbsp plain flour
1/4 cup extra virgin olive oil
2 tbsp white wine vinegar
1 tsp wholegrain mustard
Pinch of caster sugar
200g sugar snap peas, trimmed
1/2 cup frozen peas
2 green onions, thinly sliced diagonally
Instructions:
1. Preheat oven to 180C/160C fan-forced. Grease a large baking tray.
2. Place potatoes in a large saucepan. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium—Cook for 10 to 12 minutes or until tender.
3. Drain potatoes, then return to the pan. Cook for 30 seconds or until the potatoes are dry. Drizzle with 2 tbsp olive oil, then toast to coat.
4. Place potatoes on a large baking tray—roast in the oven for 40 to 50 minutes or until golden brown and tender.
5. To make the dressing, whisk together vinegar, mustard, sugar and remaining olive oil in a small bowl. Season with salt and pepper and stir until sugar has dissolved.
6. Cook sugar snap peas in a medium saucepan of boiling water for 2 to 3 minutes or until bright green and tender. Add frozen peas for the last 1 minute of cooking. Drain.
7. Transfer potatoes, sugar, snap peas, peas and green onion to a large bowl. Add dressing. Toss gently to combine.
8. Serve immediately. Enjoy!
To make this dish more special:
-Add some crispy bacon or grilled chicken.
-Drizzle with balsamic vinegar.
-Add some crumbled feta cheese.
This salad is perfect for a light lunch or as a side dish. Try this with your family and friends, and let us know in the comments below.
Ingredients:
1kg red potatoes, peeled, cut into large pieces
1 tbsp plain flour
1/4 cup extra virgin olive oil
2 tbsp white wine vinegar
1 tsp wholegrain mustard
Pinch of caster sugar
200g sugar snap peas, trimmed
1/2 cup frozen peas
2 green onions, thinly sliced diagonally
Instructions:
1. Preheat oven to 180C/160C fan-forced. Grease a large baking tray.
2. Place potatoes in a large saucepan. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium—Cook for 10 to 12 minutes or until tender.
3. Drain potatoes, then return to the pan. Cook for 30 seconds or until the potatoes are dry. Drizzle with 2 tbsp olive oil, then toast to coat.
4. Place potatoes on a large baking tray—roast in the oven for 40 to 50 minutes or until golden brown and tender.
5. To make the dressing, whisk together vinegar, mustard, sugar and remaining olive oil in a small bowl. Season with salt and pepper and stir until sugar has dissolved.
6. Cook sugar snap peas in a medium saucepan of boiling water for 2 to 3 minutes or until bright green and tender. Add frozen peas for the last 1 minute of cooking. Drain.
7. Transfer potatoes, sugar, snap peas, peas and green onion to a large bowl. Add dressing. Toss gently to combine.
8. Serve immediately. Enjoy!
To make this dish more special:
-Add some crispy bacon or grilled chicken.
-Drizzle with balsamic vinegar.
-Add some crumbled feta cheese.
This salad is perfect for a light lunch or as a side dish. Try this with your family and friends, and let us know in the comments below.
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