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Spiced Potato Salad with Herb Yoghurt, Watercress and Peas
Ingredients
-
smoked paprika1 tsp
-
ground cumin1 tsp
-
dried oregano1 tsp
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dried thyme½ tsp
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fine sea salt¾ tsp
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new potatoes halved or quartered if large750 g
-
ground black pepper2 pinch
-
olive oil10 g
-
water500 g
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frozen peas300 g
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frozen baby broad beansfresh broad beans200 g
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fresh mint leaves5 g
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fresh parsley leaves10 g
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fresh chives cut in pieces (2 cm)5 g
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freshly squeezed lemon juice20 g
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coconut yoghurt vegan (see tip)125 g
-
fresh watercress large stalks discarded50 g
Difficulty
easy
Nutrition per 1 portion
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