Zesty potato and pea salad

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How to make Zesty potato and pea salad

  • Yield : 8
  • Prep Time : 0:25
  • Cook Time : 0:10
  • Total Time : 0:35

Ingredients

  • 1kg Red Royale potatoes, cut into 3cm pieces
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 lemon, zested, juiced
  • 150g snow peas
  • 500g pkt frozen broad beans, thawed slightly
  • 1 cup (120g) frozen peas
  • 3 spring onions, thinly sliced
  • 1 bunch mint, leaves picked

Method

  • Step 1 Place the potato in a large saucepan and cover with water. Bring to the boil over high heat. Cook for 10 mins or until tender but not falling apart. Drain well. Transfer to a large bowl.
  • Step 2 Meanwhile, whisk the oil and 2 tbs of the lemon juice in a small bowl. Season. Drizzle half the oil mixture over the hot potato and gently toss to combine. Set aside to cool.
  • Step 3 Place the snow peas in a heatproof bowl and cover with boiling water. Set aside for 30 secs. Refresh under cold water, then drain and pat dry with paper towel. Thinly slice.
  • Step 4 Place the broad beans and peas in a heatproof bowl and cover with boiling water. Set aside for 2 mins or until heated through. Drain and set aside until cool enough to handle. Peel the broad beans.
  • Step 5 Add snow pea, peas, broad beans, spring onion and mint to potato mixture. Drizzle with the remaining oil mixture. Toss to combine.
  • Step 6 Add snow pea, peas, broad beans, spring onion and mint to potato mixture. Drizzle with the remaining oil mixture. Toss to combine. Arrange on a serving platter. Sprinkle with lemon zest.

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