23

June

Potato and Greens Salad

This is a really tasty healthy salad that goes great with BBQ’s or as a side at a dinner party. It’s also is great on it’s own for lunch.

The peas and vinaigrette base gives you a lighter option to regular potato salad and the chickpeas bulk up the protein content. You could add some wilted spinach or pan fried courgettes to change the salad up a bit.

If you’re having a BBQ, why not try this recipe alongside our Vietnamese Steak and Smashed Cucumber Salad 

I hope you enjoy it,

Jessica Cooke

Ingredients:

  • 500g baby potatoes
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1⁄2 tsp mustard
  • 250g peas
  • 120g chickpeas
  • Handful of dill, roughly chopped
  • Handful of mint, roughly chopped
  • Salt/Pepper

Method:

Boil the potatoes in a large pot of salted water until tender. Use the sharp knife to test it, it should pierce the potato easily. Drain the potatoes, cut in half and add to a large bowl. Add the olive oil, mustard and vinegar while the potatoes are still hot, they’ll absorb the flavour a bit more.

Boil the peas for 2-3 minutes and drain. Drain and rinse the chickpeas and add to the potatoes with the dill and mint, and the peas.  Season well and serve.

About the author 

Jessica Cooke

I love drinking coffee, and my favourite thing in life (apart from my family) is to empower women to lead fitter, healthier and happier lives. (oh, and also I love playing with my two Miniature Schnauzers, Buster and Ozzy)

I’ve coached more than 6,140 women over 14 years to lead fitter, healthier and happier lives.

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