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–+ servings

Spinach, new potato and sugar snap pea salad

A super tasty seasonal salad with a delicious lemon dressing. Can be adapted to suit seasonal produce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 side salad portions
Course: Salad
Calories:
Ingredients Method Notes

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
  • 8 tbsp lemon herby dressing see below for link
To serve
  • 10 grams roughly chopped pistachios or hazelnuts
  • 1 tsp fresh chives or herb of choice

Method
 

  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.
  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.
  3. Prepare the sugar snap peas by trimming the ends and peeling of any tough bits. Slice in half.
  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.
  5. Cut the potatoes into bite-sized chunks and scatter into the bowl.
  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.

Notes

Lemon herby dressing link - here

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