Whipped Pea, Artichoke and Za’atar with New Potatoes
Roasted new potatoes and asparagus are scattered on a bed of whipped peas and artichoke to create a verdant, veg-forward celebration of spring produce.
Introduction
This whipped pea and artichoke combination makes a great base for the warm potato salad. Another protein-packed, balanced meal that’s great for meal prep.
Ingredients
| 700g | new potatoes |
| 150g | asparagus spears |
| 100g | jarred marinated artichokes |
| 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 |
| 2 tbsp | toasted sesame seeds (optional) |
| 8–12 | mint leaves |
| 100g | vegan feta (gluten-free and nut-free, if needed) or tofu – see tip |
| salt and freshly ground black pepper | |
| For the whipped pea and 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 |
Essential kit
You will need: a small food processor or blender.
Method
Bring a large saucepan of salted water to the boil. Add the potatoes and boil for around 15 minutes, or until just cooked through. Take care not to overcook; they should be firm but just soft enough to poke your fork through without resistance.
While the potatoes are cooking, add the asparagus spears to the saucepan for 2 minutes, then remove them with tongs and place them in a colander. Rinse under cold running water to stop them cooking, then set aside.
When the potatoes are done, drain them and set them aside in a colander to steam dry.
To make the whipped pea and artichoke purée, blend all the ingredients in a small food processor (which will give you a chunky texture) or a blender (for a smooth texture). Season to taste with plenty of salt and pepper.
Cut the potatoes into bite-sized pieces. Cut the asparagus spears into 3cm pieces. Thinly slice the artichoke 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.
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.
Tip: If using tofu in place of vegan feta, crumble a handful into a bowl and squeeze over some lemon juice, plenty of salt and nutritional yeast. Mix well and leave to marinate until you are ready to serve.
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