Peas make flavoursome, exciting dishes in Greek cooking! Add potatoes, carrots and fresh herbs and you'll never look back. If you have difficult eaters in your family this is the dish for you! Angela Nicolettou has the perfect recipe for this much-loved vegan dish.
Peas with potatoes, carrots & herbs
1 kilo peas (fresh or frozen)
1 cup chopped dill and mint
4 large waxy potatoes, peeled and cut into chunks (nicola or dutch cream)
2 carrots, peeled and sliced
1 bunch spring onions, coarsely chopped
½ cup extra virgin olive oil
zest and juice of one lemon
Heat ½ cup extra virgin olive oil in a heavy based saucepan and add the potatoes, carrots, lemon zest and one cup of water. Season with salt and pepper and simmer until the vegetables begin to soften (about 20 to 30 minutes).
Add the spring onions, half the chopped herbs, peas and lemon juice and simmer until peas are cooked (about 10 minutes). If needed add a little more hot water.
Serve warm or at room temperature, garnished with remaining herbs and drizzle of olive oil.
For non-vegans: pairs well with feta cheese.
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