Ingredients for 2–4 servings:
- 900g baby potatoes, halved
- 130g fresh or frozen peas
- 30 g finely chopped spring onions
- 10 g coriander leaves, roughly chopped
- 1 teaspoon mild curry powder
- 1/2 tsp Garlic powder
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp Tahini (optional)
- 1/2 tsp sea-salt, more to taste (optional)
- 2–3 tbsp water (omit if not using tahini)
Preparation:
Steam the potatoes in a pot with a steamer basket for 15–20 minutes until tender. Remove and let cool completely.
Steam the peas in a pot with a steamer insert for 3–5 minutes until they are light green and soft. Remove and let cool in ice water for 2–3 minutes. Strain in a colander and set aside.
Place the cold potatoes, peas, spring onions and cilantro in a large bowl. Mix everything evenly.
In a small bowl, whisk together curry powder, garlic powder, lemon juice and optional sea salt. If using tahini, slowly add water while stirring until a smooth, runny dressing forms.
Pour the dressing over the salad and stir until evenly coated. Serve immediately or refrigerate until ready to use.
Photos: Maarja Urb
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