Pea, Mint, Broccoli & Feta salad with Roasted Potatoes and Dijon

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potato into 2cm chunks (no need to peel). Place the chunks onto a large baking tray. Drizzle with oil and, if you'd like to, season with salt and pepper and paprika, then toss to coat. Spread out in a single layer. Roast on the top shelf until golden, 25 mins. Turn halfway through.

Step 2

Alternatively, use an air fryer for 15 minutes at 200C.

Step 3

Add the Tenderstem broccoli and the peas to steam and let it cook for 15 minutes. Make sure you don't overcook them, you want them crisp and bright green to not denaturalise the vitamins and proteins.

Step 4

Alternatively, you can boil the vegetables.

Step 5

Meanwhile, in a small bowl, add the Dijon mustard, water and olive oil (see ingredients for both amounts), and stir well to combine. If you'd like to, season with salt and pepper. Pick the mint leaves from their stalks and roughly chop (discard the stalks), add to the mix.

Step 6

You can shake the mix in a small container to blend them better.

Step 7

When the vegetables are steamed or boiled, drain in a sieve and return to pan. Drizzle with oil and, if you'd like to, season with salt and pepper. Saute them for 2 minutes.

Step 8

To make your salad, share the rocket between your plates and top with the roasted potatoes, broccoli, asparagus and peas. Sprinkle over the mint, crumble over the feta, then drizzle over the Dijon mustard dressing.