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Potato, Pea and Mint Crush

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1 packs pack Jersey Royals Jersey Royals
200 g g frozen peas frozen peas
0.5 bunches bunch mint mint
(fresh, roughly chopped)
0.5 bunches bunch parsley parsley
(fresh, roughly chopped)
1 lemons lemon
(juice only)
olive oil olive oil
salt salt
peppers pepper
chilli flakes chilli flakes
(to serve)

Potato, pea and mint crush

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20 min


A great alternative to potato salad, this fresh, zesty spring side dish pairs perfectly with roast meats and fish. For an extra kick, add a little grated lemon zest to garnish this colourful vegan recipe.

  1. Boil the potatoes until beginning to soften. Add the frozen peas and cook for a further 3 - 4 minutes.
  2. Drain the potatoes and peas, reserving roughly ½ tablespoon of the water. Return the vegetables to the pan and add a good dash of olive oil. Roughly mash the vegetables using a fork, adding a little of the water to loosen if required, until chunky but well combined.
  3. Add lemon juice to taste, then mix through the seasoning and fresh herbs.
  4. Transfer the crush to a serving bowl and top with an extra pinch of herbs, squeeze of lemon and a pinch of chilli flakes, if using.