Potato, pea and coconut salad Recipe

Name: Potato, pea and coconut salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 500g baby new potatoes, larger ones halved; 1 tsp whole cumin seeds; 2 tbsp sunflower oil; 2cm piece fresh root ginger, peeled and finely grated; 1 clove garlic, crushed; 100g fresh shelled peas; 50g creamed coconut; 2 tbsp freshly squeezed lemon juice; 15g fresh coriander, leaves picked and roughly chopped

Ingredients

500g baby new potatoes, larger ones halved
1 tsp whole cumin seeds
2 tbsp sunflower oil
2cm piece fresh root ginger, peeled and finely grated
1 clove garlic, crushed
100g fresh shelled peas
50g creamed coconut
2 tbsp freshly squeezed lemon juice
15g fresh coriander, leaves picked and roughly chopped

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 6 servings

Instructions

Put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for 15 minutes until tender. Drain.
Using a pestle and mortar, roughly grind the cumin seeds.
Heat the oil in a large frying pan, then add the cumin, ginger and garlic and cook for 30 seconds.
Add the cooked potatoes, peas and 100ml water and simmer, covered, for 5 minutes.
Stir through the creamed coconut, lemon juice and coriander. Season and serve.

Side Dishes