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New potato and broad beans salad

You can serve this warm new potato and broad beans salad as a vegan main dish, with some crispy salad perhaps. It goes really well with grilled/fried meat too - particularly lamb, pork and beef steak. For a spicy version add cayenne or chilli flakes.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g new potatoes
  • 1 cup frozen broad beans
  • 1 red onion
  • 1 handful cherry tomatoes halved
  • 2 cloves of garlic
  • ½ lime juiced
  • ½ tsp cumin powder
  • ½ tsp smoked paprika
  • ¼ tsp cayenne or chilli flakes optional
  • 1 handful coriander or parsley leaves
  • Salt & pepper

Method
 

  1. If the potatoes are big, cut them into bite-sized pieces. Rinse, then put them into a pan of cold water.
  2. Bring to the boil and simmer for 15 minutes, then add the beans, bring the to the boil again and cook for 2-3 minutes. Drain, and keep warm or put aside.
  3. When you’re ready to serve, cut the onion into thin slices and mince the garlic.
  4. Heat some oil in a frying pan and add the onion and gently sauté it. Add the garlic, tomatoes and spices. Cook for a minute, then add the potatoes and beans. Season with salt and pepper. Put a lid on and let it steam for a couple of minutes. Add the lemon juice and a drop of water it the tomatoes haven’t released enough jus. Cook for another 3 minutes or so.
  5. Stir in the fresh herbs and serve.