PLANT BASED POTATO AND CHILLI SALAD

PREP TIME: 15 MINUTES

COOKING TIME: 6 MINUTES

SERVES: 6

INGREDIENTS


750g baby Spud Lite potatoes, halved and cut into 1cm thick slices
1 cup frozen peas, thawed
1 cup frozen podded edamame peas, thawed
75g snow peas, trimmed & sliced
¼ cup mint leaves, roughly chopped
¼ cup coriander leaves, roughly chopped
2 spring onions, thinly sliced
2 tablespoons slivered almonds, toasted
2 teaspoons lemon zest
50g vegan feta, diced into 1cm cubes

Dressing

½ cup natural almond yogurt
1 clove garlic, crushed
2 tablespoons lemon juice
Salt flakes & freshly ground black pepper

METHOD


1. Place potatoes in a pot of boiling water and cook for 5-6 minutes or until just tender. Add peas, edamame and snow peas for final 2 minutes of cooking. Remove pot from heat, drain and refresh under cold water.

2. For the dressing, combine all the ingredients together in a small mixing bowl, stirring to combine.

3. Place cooled potatoes, mixed peas and half the mint and coriander in a medium mixing bowl with half the dressing, tossing to combine.

4. Place potatoes on a serving plate and sprinkle over remaining mint, coriander, spring onions, cashews, zest and feta. To finish, drizzle over remaining dressing.

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