Pea & whole new-season potato creamy salad

Pea & whole new-season potato creamy salad

By
From
A Year of Practiculture
Serves
4
Photographer
Rohan Anderson & Kate Berry

I’m no gardening expert. I do grow vegetables, herbs, fruit and some nuts. It’s just a matter of giving it a go and harvesting whatever results you get. A few years ago I started planting pea seeds directly into the soil of my garden and you’ll never believe it, but pea plants started to grow in the same spot I left the seeds. Amazing. The tiny little plants grew larger and larger, eventually flowering. Those pretty flowers turned into peas and I ate them. Fresh off the vine, bursting with that pea-ness flavour in my mouth. Yes, you just said that in your head. Ha, ha, ha, got you!

Jokes aside, fresh garden-grown peas – amazing food, right? And in the garden bed right next to them sits a crop of potatoes. I probably shouldn’t harvest the potatoes yet – it’s a bit early – but, bugger it, I’m going to make a meal of tucker straight from the patch and it’s going to taste like amazing. And just because fresh garden peas are so damn healthy, I’ll add bacon to even out the nutritional balance. And, well, smoky bacon just makes everything all right.

Ingredients

Quantity Ingredient
10-12 baby potatoes, washed
60ml olive oil
155g podded garden-fresh peas
2 rashers Cold-smoked bacon, cut crossways into strips
100g mascarpone
25g sharp pecorino, grated
handful parsley, finely chopped
handful mint, finely chopped, plus extra to garnish
1 lemon, juiced
salt, to taste
pepper, to taste

Method

  1. Preheat the oven to 200°C.
  2. Parboil the potatoes, then drain and place in a roasting tin. Drizzle over a bit more than half the olive oil (a generous glug), then toss the potatoes well to coat evenly in the oil. Roast for 30 minutes, then check for ‘doneness’. The best roast potatoes are crispy on the outside and soft in the middle.
  3. Cook the peas for 5 minutes in boiling water, then drain and transfer to a mixing bowl.
  4. While the peas are cooking, pan-fry the bacon in the remaining olive juice (it’ll be a light glug).
  5. When the potatoes are cooked, add them to the bowl with the peas, along with the bacon, mascarpone, pecorino, herbs and lemon juice.
  6. Season to taste, garnish with extra mint, and eat straight from the bowl. Whoops, I mean serve to your family.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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