This recipe was developed for Blas y Tir using their quality Welsh Produce of Pembrokeshire Potatoes and Spring Onions.

‘Thanks to the Gulf Stream, Pembrokeshire’s mild, frost-free coastal climate is perfect for growing Pembrokeshire Early Potatoes. This unique climate and coastal soil work perfectly together, giving our renowned Blas Y Tir Pembrokeshire Earlies their distinctive character and flavour.

Having been grown in the county’s fertile coastal soils since the mid-1700s, our seasonal Pembrokeshire Earlies have a distinctive, strong, earthy, nutty flavour and aroma. The first crop of potatoes is handpicked in May and sold dirty to keep their delicate skin intact.’

If you asked me what my number 1 favourite ways of combing ingredients are, I would say salads.  Salads give natural, plant-based whole food ingredients a real chance to shine.  There’s minimal processing, ensuring the ingredients retain their high nutrient content and each the flavours are so strong that they can really sing – each mouthful offering a burst of tang or zest or earthy notes.  Salads present natural foods at their best.

Summer offers so much choice when it comes to sourcing fresh ingredients and this salad is sweet and refreshing but deeply flavoursome due to the mix of mango, lime and coriander with the Bombay spice covered potatoes.  A perfect addition to your table this season.

Here’s what you will need;

  • fresh coriander
  • potatoes
  • mango
  • spring onions
  • tomatoes
  • red onion
  • lime
  • cucumber
  • Bombay spice mix of ground cumin, paprika (sweet/mild), turmeric and garam masala

 

Begin by halving any larger potatoes and placing them all in a pan, cover with water, bring to the boil and then allow to simmer for 8-10mins until they soften.

While the potatoes are simmering, chop the tomatoes, cucumber, mango, red onions, coriander and spring onions very finely.

Once the potatoes are cooked, drain and toss in the spice mix until evenly covered.  Place the potatoes in a large bowl and allow to cool slightly before gently stirring in the finely chopped salad ingredients.

Finally, juice the lime and pour over the potato and salad mix before serving.

This salad is plentiful to serve 2 as a main meal or 4 as a side dish.

Course Light Bite, Main Course, Salad
Prep Time 10 minutes
Cook Time 10 minutes
Author Joanne

Ingredients

  • 1 large bunch fresh coriander
  • 15 small potatoes washed
  • 2 cups frozen or fresh mango
  • 4 spring onions washed
  • 10 cherry tomatoes washed
  • 1 small red onion skin removed
  • 1 cucumber washed
  • 1 tsp ground cumin
  • 1/2 tsp sweet smoked paprika
  • 1 tsp garam masala
  • 1 tsp ground turmeric

Instructions

  1. Begin by halving any larger potatoes and placing them all in a pan, cover with water, bring to the boil and then allow to simmer for 8-10mins until they soften.

  2. While the potatoes are simmering, chop the tomatoes, cucumber, mango, red onions, coriander and spring onions very finely.

  3. Once the potatoes are cooked, drain and toss in the spice mix until evenly covered.  Place the potatoes in a large bowl and allow to cool slightly before gently stirring in the finely chopped salad ingredients.

  4. Finally, juice the lime and pour over the potato and salad mix before serving.

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