Name: New potatoes with peas and coriander
Yield: Serves four as a side
Ingredients: salt and black pepper; 15 g coriander, roughly chopped, plus an extra 5 g leaves to garnish; 60 ml olive oil; 1 small lemon: finely grate the zest of ½, then juice to get 1 tsp; 750 g new potatoes, sliced in half if large; 1 small preserved lemon, pips discarded (20 g); 2 green chillies, finely chopped; 300 g peas, fresh or frozen

Preparation info

Serves
four
as a side

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

This is a lovely side to have with lamb, or all sorts of other spring things. If it is spring and you see some sorrel leaves then add them here, roughly chopped, for an extra burst of flavour. A few chopped anchovies also work well.

This dish can be made a few hours in advance – just warm through before serving.

Ingredients

300 g peas, fresh or frozen
2 green chillies, finely chopped
1 small preserved lemon

Method

Fill a small saucepan with plenty of water and place on a high heat. Bring to the boil, then add the peas and blanch for 1 minute. Drain and set a third of the peas aside. Place the remaining peas in a food processor with the chillies, preserved lemon, coriander, olive oil, lemon zest, ⅓ teaspoon

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Ingredients

Method

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