Potato, pea and mint salad with creamy yoghurt dressing recipe

Potato, pea and mint salad with creamy yoghurt dressing recipe

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Potato, pea and mint salad with creamy yoghurt dressing recipe

The ingredient of Potato, pea and mint salad with creamy yoghurt dressing recipe

  1. 2 x 500g packets microwave-equipped chat potatoes
  2. 380g (2 half cups) frozen peas
  3. 365g (2 half of cups) frozen podded edamame
  4. 200g easy feta, crumbled
  5. 2 bunches mint, leaves picked
  6. 55g (1/3 cup) chopped pistachio kernels, to serve
  7. 250ml (1 cup) Birch & Waite Greek Style Yoghurt, Feta & Dill dressing

The instruction how to make Potato, pea and mint salad with creamy yoghurt dressing recipe

  1. Cook the potatoes following packet guidelines. Cool.
  2. Meanwhile, carry a saucepan of salted water to the boil. Add peas and edamame. Cook for 2-three mins or until just gentle. Drain and refresh underneath cold water. Drain.
  3. Cut the potatoes into thick slices. Arrange on a huge platter with the peas, edamame, feta, mint leaves and pistachios. Season well and drizzle the dressing over.

Nutritions of Potato, pea and mint salad with creamy yoghurt dressing recipe

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