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Warm Samphire, Broad Bean and Potato Salad

Using raw samphire gives this salad a lovely fresh crunch and saltiness

SERVES 4 AS A SIDE

Ingredients

  • • 1 tsp oil
    • 1 tsp dried basil
    • 400g (14oz) potato, peeled and cubed
    • 200g (7oz) broad beans
    • 100g (3.5 oz) samphire
    • 8 cherry tomatoes, halved
    • 10 sun dried tomatoes, sliced
    • 4 spring onions, chopped

  • For the dressing:

    • 1 tbsp soya milk
    • 1 tbsp olive oil
    • 1½ tsp lemon juice
    • 1 tbsp water
    • 1 tsp garlic salt
    • Handful chopped parsley

To serve

  • 1
    Preheat the oven to 200°C/400°F/Gas 6, then toss the potatoes in the oil and dried basil and place on a tray and put in the oven for 30-35 minutes until the potatoes are crispy on the outside and soft in the centre.
  • 2
    Whilst the potatoes and cooking, make the dressing by combining all the dressing ingredients in a blender and blend until the dressing is thick and fully emulsified.
  • 3
    To finish, bring a pan of water to the boil and add the broad beans for 2-3 minutes until cooked. Then add the potatoes, broad beans, samphire, cherry tomatoes, sun dried tomatoes, spring onions and dressing to a bowl and mix together

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