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    Pea, Potato and Coriander Salad

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    Pea, Potato and Coriander Salad

    This is the perfect way to show off the very freshest peas: left raw, mixed with diced new potatoes, dressed with a cumin-spiced olive oil and tossed with lots of fresh coriander. Serve this with a mixture of other salads, or as a side dish to white fish.

    • Vegetarian
    • Nut Free
    • Preparation time: 25 minutes, plus cooling
    • Total time: 25 minutes, plus cooling 25 minutes

    Serves: 4


    • 400g new potatoes
    • 300g fresh peas (about 750g in pods)
    • 6 salad onions, finely sliced
    • 3 tbsp extra virgin olive oil
    • ½ green chilli, deseeded and finely chopped
    • ½ tsp ground cumin
    • Salt and pepper
    • 20g bunch coriander, chopped (reserve a few sprigs for garnish)
    • 1 tbsp lemon juice


    1. Scrub the potatoes and cook in salted water until tender. Drain and cool. Cut into small dice.
    2. Meanwhile, whisk together the olive oil, chilli, cumin and seasoning and set aside.
    3. Mix the potatoes with the peas, salad onions and coriander. Add the lemon juice to the oil mixture and whisk thoroughly, then pour over the vegetables and toss lightly together. Garnish with fresh coriander and serve straight away.

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