This recipe has been created for Blas y Tir using their fresh Welsh produce of Spring Onions and Pembrokeshire Potatoes.
‘On 4th December 2013, the European Commission’s protected food name scheme awarded the Pembrokeshire Early potato its protected geographical indication status (Pgi). Now, only early potatoes grown in Pembrokeshire using traditional methods can be sold as Pembrokeshire Earlies.
This puts Puffin’s Blas y Tir Pembrokeshire Earlies up there with other top-quality products such as Champagne, Parma Ham, Welsh Lamb and Welsh Beef. it’s tremendous news, especially for our growers who put their heart and soul into producing some of the best potatoes and vegetables you’ll find anywhere in the world.’
I developed this recipe wanting to create an oil-free alternative to pesto. I love pesto but I am always horrified by the amount of oil required to make it, some recipes calling for up to 100mls for a single serving! We all need healthy fats in our diets but too much can be high in unnecessary calories and may be a toll on our body trying to digest it.
I was going to add a small amount of olive oil and increase the citrus juice and add a splash of water to thin it out, but then I thought why not omit the oil altogether and use avocado and lime juice and make a guacamole cream sauce?! Why not indeed?! So here it is, and it’s absolutely delicious if I do say so myself! Creamy but lite with a depth of flavour from the garlic and lime juice, it’s a perfect refreshing sauce which goes so beautifully with Blas y Tirs Pembrokeshire earlies with their distinctive strong, earthy, nutty flavour.
Here’s what you will need;
- frozen peas
- spring onions
Begin by making the guacamole cream sauce by adding all of the sauce ingredients (see recipe box below), to a food processor and blitz until smooth.
You then prepare the potatoes by boiling and cut the courgettes into ribbons using a spiraliser.
Mix the cooked potatoes and courgette with the guacamole sauce, season then serve!
Such an easy recipe for the Summer months, filling enough to eat as a meal in itself or as a side with your prefered choice of protein.
If you have any of the sauce left, store it in the fridge for up to 3 days in an airtight container.
Potatoes & Courgette Ribbons with Spinach, Pea & Hazelnut Guacamole
- 8 small potatoes washed, halved
- 2 medium courgettes washed, spiralised into ribbons
- 4 Spring onions washed, finely sliced
- 100 g fresh spinach washed
- 2/3 cup hazelnuts
- 1 cup frozen peas
- 1 medium avocado
- 1 large lime - juice and zest
- 2 cloves garlic peeled
Begin by adding all of the guacamole ingredients to a food processor and blitz until smooth. Add a dash of water if too thick. Leave to one side or in the fridge while you cook the potatoes and prepare the courgette.
Retain a few peas to add to the dish when serving if desired.
Potatoes, Courgette and Spring onions
Place the halved potatoes into a small pan, covered with water. Bring to the boil and then allow to simmer for 8-10 mins until they soften.
While the potatoes are simmering, cut the courgette into ribbons using a spiraliser. If you do not have a spiraliser, your can use a potato peeler instead for a similar effect.
Finely slice the spring onions.
Once the potatoes have cooked. Drain, then run under cold water to cool.
Add the cooled potatoes, courgette ribbons and spring onions to a large bowl, spoon on the guacamole and then gently combine all of the ingredients together until evenly covered in the sauce.
Tip the mixture into serving bowls and sprinkle with the chopped spring onions, extra peas (if your reserved any), season with sea salt and ground black pepper and serve.