serves
8
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Parsley and Mint
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 8 large potatoes (mixed variety)
- 1 bunch radishes, sliced, radish leaves shredded
- 1 small red onion, thinly sliced
- 2 granny smith apples, roughly chopped
- 100 g sugar snap peas, trimmed, roughly chopped
- 50 g pea shoots, roughly chopped
- 100 g feta cheese
Green goddess dressing
- 4 anchovy fillets
- ½ cup Greek yoghurt
- 1 lemon
- 2 tsp Dijon mustard
- 1-2 garlic cloves
- 1 small bunch mint
- 1 small bunch parsley
- 1 tbsp finely sliced chives
- 6-8 basil leaves (optional)
- 1 red chilli, seeds removed
- salt and black pepper
- 100 g feta cheese
- ¼ cup olive oil
- 2 tbsp honey
Instructions
- Cut the potatoes into bite-sized chunks, place into a large saucepan and cover with water. Bring to the boil over high heat and cook until tender, 8-12 minutes.
- In a large salad bowl, combine the sliced radishes (including their leaves), onion, apple, sugar snap peas and pea shoots.
- To make the green goddess dressing, use a stick blender or a blender to blitz the ingredients into a thick dressing. Taste and adjust the flavours as you prefer.
- When the potatoes are tender, drain and add to salad bowl with the green goddess dressing. Gently toss to combine.
- Crumble in the feta and toss again. Serve warm, or you can prepare this in advance, it's also delicious chilled.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Parsley and Mint
