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.
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Check out Big Veg Energy
This recipe is from Christina Soteriou's new cookbook, Big Veg Energy, where she shares 100 simple, tasty and secretly healthy recipes, with flavour in every bite.
This recipe is from Christina Soteriou's new cookbook, Big Veg Energy, where she shares 100 simple, tasty and secretly healthy recipes, with flavour in every bite.
Serves
4
New Potato
Asparagus
Jarred Artichokes
Rocket
Defrosted Frozen Peas
Dijon Mustard
Lemon
Olive Oil
Za’atar
Toasted Sesame Seeds
Fresh Mint
Vegan Feta
FOR THE WHIPPED PEA & ARTICHOKE PURÉE
Defrosted Frozen Peas
Jarred Artichokes
Artichoke Oil
Lemon Juice
Dijon Mustard
Check out Big Veg Energy
This recipe is from Christina Soteriou's new cookbook, Big Veg Energy, where she shares 100 simple, tasty and secretly healthy recipes, with flavour in every bite.
This recipe is from Christina Soteriou's new cookbook, Big Veg Energy, where she shares 100 simple, tasty and secretly healthy recipes, with flavour in every bite.
Serves
4
New Potato
Asparagus
Jarred Artichokes
Rocket
Defrosted Frozen Peas
Dijon Mustard
Lemon
Olive Oil
Za’atar
Toasted Sesame Seeds
Fresh Mint
Vegan Feta
FOR THE WHIPPED PEA & ARTICHOKE PURÉE
Defrosted Frozen Peas
Jarred Artichokes
Artichoke Oil
Lemon Juice
Dijon Mustard
Unlock Mob Premium
Check out Big Veg Energy
This recipe is from Christina Soteriou's new cookbook, Big Veg Energy, where she shares 100 simple, tasty and secretly healthy recipes, with flavour in every bite.
This recipe is from Christina Soteriou's new cookbook, Big Veg Energy, where she shares 100 simple, tasty and secretly healthy recipes, with flavour in every bite.
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Step 1.
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.
Step 2.
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.
Step 3.
When the potatoes are done, drain them and set them aside in a colander to steam dry.
Step 4.
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.
Step 5.
Cut the potatoes into bite-sized pieces. Cut the asparagus spears into 3cm pieces. Thinly slice the artichoke pieces.
Step 6.
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.
Step 7.
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.
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