Potatoes, Pea Mint Smash and Herbs

• Prep and cook time 45 minutes – Serves 6-8 people

Equipment:

• Blender or food processor
• Large saucepan
• Airtight jar or container
• Chopping board 
• Serving plate

• 1.5kgs potatoes, cut into bite-sized chunks
• Sea Salt
• Large handful of fresh rocket
• 1/2 recipe of pea and mint smash (see below)
• 1/4 cup frozen peas, blanched in boiling water and drained
• Large handful of fresh herbs roughly chopped (parsley, thyme, chives, mint, rosemary – whatever you fancy)
• 1/2 preserved lemon, finely chopped, flesh included
• 2 tbsp black sesame seeds
• Drizzle of extra virgin olive oil

Pea Mint Smash Ingredients:

• 3 cups frozen green peas (blanched in boiling water for five minutes and then drained)
• 1 lemon, zest and juice
• 1 clove of garlic
• Large handful of fresh mint, roughly chopped
• 2 tbsp extra virgin olive oil
• 2 tbsp tahini
• Pinch of sea salt

Cooking instructions:

1. Put a large pot of salted water over high heat for your potatoes while you make your pea mint smash.
2. Prepare your smash but combining all the ingredients in a blender of food processor and pulse until combined. You want to keep a bit of texture, so don’t continue to blend until totally smooth. Make 1-2 hours before serving so it holds its vibrant green colour, and keep the leftovers in an airtight jar or container in the fridge for two days. 
3. Add your potatoes to your now boiling pot of salted water, keep boiling and cook for 15-20 minutes or until soft. Drain, then roughly crush half the potatoes, leaving the rest whole. 
4. It’s now time to assemble on your serving plate. Start with a layer of fresh rocket, followed by potatoes, some pea, mint smash, whole peas, herbs, preserved lemon, black sesame seeds and a drizzle of olive oil. Repeat the process and layering for another 1-2 times.  We don’t anticipate leftovers, but if there are any, they will keep in the fridge for up to two-three days.  

Serve alongside Damson Plum and Orange Glazed Ham.  Recipe here.

RECIPE BY TWO RAW SISTERS