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Green potato salad

A perfect companion for your Turkey Breast Roast.

4SERVES
5MIN PREP
15MIN COOK

INGREDIENTS

  • 300g washed potato, peeled
  • 2 Tbsp extra virgin olive oil
  • ½ lemon, juiced
  • 2 garlic cloves, crushed
  • ½ tsp chilli powder
  • ½ cup frozen broad beans
  • ¼ cup frozen peas
  • 1 Tbsp chives, chopped
  • 1 Tbsp mint, chopped
  • 1 Tbsp crumbed fetta, to garnish
COPY TO CLIPBOARD

METHOD

  1. Boil, steam or microwave whole potatoes for 5-8 minutes, until tender. Drain and when cool enough to handle, cut into thick slices.
  2. Mix together oil, lemon juice, garlic and chilli powder in a large bowl. Add potato, while still warm; gently toss to coat then set aside.
  3. Blanch broad beans and peas in a large pan of boiling water. Drain, then peel broad beans. Add peas, broad beans, chives and mint to potato and gently toss to combine. Serve topped with crumbled fetta.
  • 300g washed potato, peeled
  • 2 Tbsp extra virgin olive oil
  • ½ lemon, juiced
  • 2 garlic cloves, crushed
  • ½ tsp chilli powder
  • ½ cup frozen broad beans
  • ¼ cup frozen peas
  • 1 Tbsp chives, chopped
  • 1 Tbsp mint, chopped
  • 1 Tbsp crumbed fetta, to garnish
COPY TO CLIPBOARD
  1. Boil, steam or microwave whole potatoes for 5-8 minutes, until tender. Drain and when cool enough to handle, cut into thick slices.
  2. Mix together oil, lemon juice, garlic and chilli powder in a large bowl. Add potato, while still warm; gently toss to coat then set aside.
  3. Blanch broad beans and peas in a large pan of boiling water. Drain, then peel broad beans. Add peas, broad beans, chives and mint to potato and gently toss to combine. Serve topped with crumbled fetta.

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