- 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
Ingredients:
- 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:
- Put a large pot of salted water over high heat for your potatoes while you make your pea mint smash.
- 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.
- 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.
- 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
