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Preparation
- Boil the potatoes until beginning to soften. Add the frozen peas and cook for a further 3 - 4 minutes.
- 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.
- Add lemon juice to taste, then mix through the seasoning and fresh herbs.
- 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.
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.