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Roasted potato salad with pea hummus
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Irresistible potato salad with a twist - a crowd favorite!
Ingredients:
  • 1kg baby red delight potatoes, halved
  • 18.20 gm extra virgin olive oil
  • 2 celery stalks, finely chopped
  • 2 green onions, thinly sliced
  • 500.00 ml watercress sprigs
  • 125.00 ml fresh flat-leaf parsley leaves
  • 250.00 ml fresh peas, or frozen peas
  • 1/2 x 400g can chickpeas, drained, rinsed (see Notes)
  • 48.00 gm tahini
  • 42.00 gm lemon juice
Instructions:
  • Preheat your oven to 200C/180C fan-forced, then prepare a baking tray lined with baking paper.
  • Spread the potatoes on the baking tray and generously drizzle with oil. Season with salt and pepper, then roast for 45 to 50 minutes, turning occasionally, until they are beautifully golden and fork-tender. Allow them to cool on the tray for 20 minutes before serving.
  • Prepare the Pea hummus by boiling peas in water for 5 minutes until vibrant green and tender. Drain and cool under cold running water. Blend peas, chickpeas, tahini, lemon juice, and oil in a food processor until smooth. Add more lemon juice if desired, season with salt and pepper.
  • In a bowl, combine potatoes with hummus, making sure to coat them well. Add celery, onions, and watercress, tossing gently to mix. Serve sprinkled with fresh parsley leaves.

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