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Chickpeas, please!

Summer Potato Bowl with Broad Beans and Green Herb Sauce

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Lunch
Ingredients Method Notes

Ingredients
  

Bowl
  • 10 small new potatoes cooked
  • 500 g broad beans about 1 lb, cooked and peeled
  • 1 small zucchini
  • 1 cooked or roasted beetroot
  • 1/2 bell pepper diced
  • a handful of arugula
  • 1 tomato cut into wedges
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • salt
Green Herb Sauce
  • 3 tbsp plain yogurt or skyr
  • 1 tbsp mayonnaise
  • a handful of fresh herbs and greens such as basil, dill, arugula, and spring onion
  • 1 tbsp nutritional yeast
  • salt

Method
 

  1. Slice the zucchini into rounds about 1/4 inch (0.5 cm) thick.
  2. Heat the olive oil in a skillet over medium heat.
  3. Cook the zucchini for a few minutes until lightly golden. Flip, cook the other side, then season with salt and oregano. Remove from the pan.
  4. Peel the cooked broad beans.
  5. Slice the beetroot into thin rounds, cut the tomato into wedges, and dice the bell pepper.
  6. Divide the cooked potatoes between two bowls.
  7. Arrange the broad beans, zucchini, beetroot, arugula, tomato, and bell pepper around the bowls.
  8. To make the sauce, blend together the yogurt, mayonnaise, fresh herbs, nutritional yeast, and salt until smooth and creamy.
  9. Drizzle generously over the bowls and serve immediately.

Notes

Don't worry about measuring the herbs exactly. This sauce is intentionally flexible—just use whatever fresh herbs and leafy greens you already have in your fridge. Basil, dill, parsley, chives, spinach, arugula, spring onion, or even a little cilantro all work beautifully, and every version tastes slightly different.