Potato, Pea and Broad Bean Salad
By OcadoLife
Published on 26 March 2023
The recipe for this Potato, Pea and Broad Bean Salad was created by Jeremy Lee, chef and co-owner of London’s Quo Vadis, as part of a special spread to celebrate King Charles’s Coronation. The whole dish can be cooked and assembled ahead, making it great for a gathering. Serve it alongside his Peppered Venison and Grilled Asparagus for a meal fit for a king.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 150 g of fresh or frozen peas, defrosted
- 2 tsp of dijon mustard
- 750 g of jersey royal potatoes (or use charlotte or pink fir)
- 300 g of broad beans, podded, or 150g frozen broad beans, defrosted
- 1 bunch mint, leaves picked and finely chopped
- 2 tbsp of flat-leaf parsley
- 4 tbsp of natural yoghurt
- 4 tbsp of extra-virgin olive oil
- 2 little gem lettuces, roughly chopped
Method
Step 1
Bring a large pan of lightly salted water to the boil. Add the potatoes; simmer gently until cooked. Drain and keep warm.Step 2
Bring another pan of water to the boil. Blanch the broad beans for 1min, or until tender. Using a slotted spoon, remove and drop them into a bowl of iced water to cool, then peel and discard the skins.Step 3
Using the same pan, cook the peas in boiling water for 1 min, or until tender. Drain and set aside.Step 4
Make the dressing by whisking the mustard, yoghurt and oil together in a large bowl, then add the mint and parsley.Step 5
Halve the potatoes and add them to the dressing in the bowl, along with the peas, broad beans and chopped lettuce, tossing together gently. Season to taste. Cover and chill until ready to eat.