theveganpea

This salad is perfect warm and tastes delicious out the fridge, making it a tasty and easy dish for dinner parties! It is aromatic, fresh, zingy and crunchy…what more could we ask for from the humble spud?!

Preparation time: 1 hour (including cooking time)

Ingredients (Serves 8):

• 2 kg Baby potatoes
• 3 Limes juiced
• 1 1/2 cups Peanuts
• 2 cups Coriander
• 1 cup Mint
• 5 Thai green chillies
• 2 Star anise
• 5 tbsp Olive oil
• 1 cup Coconut flesh (fresh or frozen)
• 1 tbsp Palm sugar
• Salt

Method:

1. Cut the baby potatoes in half and boil for 15-20 minutes in salted water (I advise adding 1 1/2 tbsp salt to water after water has come to the boil)
2. Meanwhile cut the chillies finely and roughly chop the mint and coriander
3. Defrost the coconut flesh in the microwave if using from frozen
4. Place the coconut into a food processor and blend until grainy and small
5. In a frying pan heat the oil
6. Add the green chillies and star anise until they sizzle
7. Add in the mint and 1 1/2 cups of the coriander and stir until the herbs begin to cook
8. Make sure the pan is on high heat and add in the peanuts and fry until they are browned
9. Add salt to taste and then the ground coconut and palm sugar and mix for 2 minutes on heat
10. Once the potatoes and strained place them in a bowl and mix in with the peanut coconut mixture
11. Add the lime juice and mix well
12. Taste for salt and adjust if required
13. Give a sprinkle of the remaining coriander on top
14. Enjoy my Little Peas!