Recipes>New Potato Recipes
Whipped Pea, Artichoke and Za’atar with New Potatoes
by Christina Soteriou from Big Veg Energy
Serves 2–4
Total 30min
Cook 30min
Roasted new potatoes and asparagus are scattered on a bed of whipped peas and artichoke to create a verdant, veg-forward celebration of spring produce.
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Big Veg Energy
Christina Soteriou
Big Veg Energy
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Introduction
This whipped pea and artichoke combination makes a great base for the warm potato salad. Another protein-packed, balanced meal that’s great for meal prep.
Tags
Ingredients
| 700g | new potatoes |
|---|---|
| 150g | asparagus spears |
| 100g | jarred marinated artichokes |
| 35g | rocket |
| 100g | frozen peas, defrosted |
| 1 tsp | Dijon mustard |
| juice of ½ lemon | |
| 1 tbsp | olive oil, plus extra for drizzling |
| 2 tbsp | za’atar |
| 2 tbsp | toasted sesame seeds (optional) |
| 8–12 | mint leaves |
| 100g | vegan feta (gluten-free and nut-free, if needed) or tofu – see tip |
| salt and freshly ground black pepper | |
| For the whipped pea and artichoke purée: | |
| 300g | frozen peas, defrosted |
| 100g | jarred marinated artichokes, plus 2–3 tbsp of their oil |
| 3 tbsp | lemon juice |
| 1 tsp | Dijon mustard |
Essential kit
You will need: a small food processor or blender.
Method
Bring a large saucepan of salted water to the boil. Add the potatoes and boil for around 15 minutes, or until just cooked through. Take care not to overcook; they should be firm but just soft enough to poke your fork through without resistance.
While the potatoes are cooking, add the asparagus spears to the saucepan for 2 minutes, then remove them with tongs and place them in a colander. Rinse under cold running water to stop them cooking, then set aside.
When the potatoes are done, drain them and set them aside in a colander to steam dry.
To make the whipped pea and artichoke purée, blend all the ingredients in a small food processor (which will give you a chunky texture) or a blender (for a smooth texture). Season to taste with plenty of salt and pepper.
Cut the potatoes into bite-sized pieces. Cut the asparagus spears into 3cm pieces. Thinly slice the artichoke pieces.
Combine the potatoes, asparagus, artichokes, rocket and peas in a large bowl. Add the Dijon mustard, lemon juice and olive oil. Toss to combine, and season well to taste.
To assemble, spoon plenty of the whipped pea mixture on to a plate. Top with the potatoes and vegetables, then drizzle with a little more olive oil, and sprinkle over the za’atar and sesame seeds, if using. Tear over the mint leaves and crumble on the vegan feta or tofu, then serve.
Tip: If using tofu in place of vegan feta, crumble a handful into a bowl and squeeze over some lemon juice, plenty of salt and nutritional yeast. Mix well and leave to marinate until you are ready to serve.
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Ingredients
Method
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