Spinach, new potato and sugar snap pea salad
Serves
2-4
Good for:
Lunch,
Dinner
Ingredients
- 250 grams new potatoes scrubbed but not peeled
- 200 grams sugar snap peas or mange tout/green beans
- 30 grams red onion thinly sliced
- 50 grams baby leaf spinach washed and dried
For the lemon herby dressing:
- 1 medium lemon juice only
- 2tbsp extra virgin olive oil or cold pressed flaxseed oil
- 1tsp Dijon mustard
- 1tsp maple syrup
- 2tbsp fresh herbs like oregano, basil, chives, parsley etc
- salt and pepper
To serve:
- 10 grams roughly chopped pistachios or hazelnuts
- 1 tsp fresh chives or herb of choice
Optional subs:
- Swap potato for broad beans, green beans, borlotti or flageolet beans
Step by Step Instructions
Step 1
Cut any larger new potatoes into equal size. Pop in a pan of boiling water or steamer basket and cook for 10-15 minutes until just soft when pricked with a knife. Drain and leave to cool in the colander.
Step 2
Make the lemon dressing (if you don’t have any in the fridge) and pour 8 tablespoons into a small bowl. Add the red onion to soak for a few minutes whilst the potatoes are cooking.
Step 3
Prepare the sugar snap peas by trimming the ends and peeling of any tough bits. Slice in half.
Step 4
Grab a large bowl. Tear the spinach into smallish pieces and scatter onto the bottom of the bowl. Add half the prepared mange tout and half the red onion.
Step 5
Cut the potatoes into bite-sized chunks and scatter into the bowl.
Step 6
Add the remaining sugar snap peas and red onion to the bowl. Drizzle on the dressing. Scatter pistachios and fresh herbs over the top and serve straight away.
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