Bean & Pea Potato Salad
Ingredients
Pea & Mint Dressing
¼ cup peas, blanched
Handful mint, finely chopped
2 tsps maple syrup
Juice of 3 lemons
½ cup olive oil
Marinated Beans & Peas
150g Akila Speckled Beans, cooked
1 tin kidney beans, drained and rinsed
¼ cup frozen peas, blanched
1 Tbsp red wine vinegar
¼ cup olive oil
Handful coriander, finely chopped
Handful spring onion, thinly sliced
To taste Salt and pepper
Main Base
100g Baby potatoes, halved and cooked until tender
Method
01
Prepare the Dressing
Place all the ingredients for the pea and mint dressing into a blender and blend until smooth and vibrant.
02
Marinate the Beans
In a medium-sized bowl, combine all the marinated beans and peas ingredients. Toss well to ensure everything is evenly coated.
03
Crisp the Potatoes
Take your cooked baby potatoes and fry them in a pan with a little oil until they are golden and crispy on the outside.
04
Assemble & Serve
Plate the marinated beans and peas, top with the crispy fried potatoes. Drizzle generously with the pea and mint dressing.