- Whipped Pea, Artichoke & Za'atar With New Potatoes.jpg (57.18 KiB) Viewed 946 times
Takes: 30 minutes
Serves: 2 - 4
No nutritional information available.
Ingredients
- 700g new potatoes
- 150g asparagus spears
- 100g jarred marinated artichokes, finely sliced
- 35g rocket
- 100g frozen peas, defrosted
- 1 tsp Dijon mustard
- Juice of ½ lemon
- 1 tbsp olive oil, plus extra for drizzling
- 2 tbsp za'atar
- Salt and freshly ground black pepper
- 2 tbsp toasted sesame seeds (optional)
- 8 – 12 mint leaves
- 100g vegan feta (gluten-free and nut-free, if needed) or tofu*
*If using tofu in lieu of vegan feta, crumble a handful into a bowl and squeeze over some lemon juice, plenty of salt and nutritional yeast. Mix well.
For the whipped pea & artichoke purée:
- 300g frozen peas, defrosted
- 100g jarred marinated artichokes, plus 2 – 3 tbsp of their oil
- 3 tbsp lemon juice
- 1 tsp Dijon mustard
Method
1. Bring a large saucepan of salted water to the boil. Add the potatoes and boil for around 15 minutes, or until just cooked through. While the potatoes are cooking, add the asparagus spears to the pan for 2 minutes, then remove them with tongs and place in a colander. Rinse under cold running water, then set aside.
2. Drain the potatoes and set them aside in a colander to steam dry.
3. To make the whipped pea and artichoke purée, blend all the ingredients in a small food processor (for a chunky texture) or a blender (for a smooth texture). Season to taste.
4. Cut the potatoes into bite-sized pieces. Cut the asparagus spears into 3cm pieces. Combine the potatoes, asparagus, artichokes, rocket and peas in a large bowl. Add the Dijon mustard, lemon juice and olive oil. Toss to combine, and season well to taste.
5. To assemble, spoon plenty of the whipped pea mixture on to a plate. Top with the potatoes and vegetables, then drizzle with a little more olive oil, and sprinkle over the za’atar and sesame seeds, if using. Tear over the mint leaves and crumble on the vegan feta or tofu, then serve.
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