Minted Pea and Potato Barbecue Salad

This minted pea and potato barbecue salad works perfectly with any BBQ lamb recipe. It is an accompaniment so you don’t actually need a barbecue grill to enjoy this one, in fact it’ll do nicely with a simple lamb chop.

Fresh new potatoes are required for this recipe, I usually go for the Charlotte variety but so long as they’re small you’ll be able to get away with whatever you get locally.

It’s really easy to prepare, I like to serve it semi warm so it’s something that you can throw together before going outside to enjoy the barbecue cookout.

TIP - Make plenty! It’s absolutely delicious cold too.

Ingredients:-

• 450g or 1 lb baby new potatoes
• 150g or 5oz sugar snap peas or freshly shelled peas
• Handful of fresh mint finely chopped
• Extra virgin olive oil
• Lemon juice (a squeeze)
• Salt and freshly ground black pepper

Method:-

Boil the potatoes until almost tender (circa 15 minutes depending on size) add the peas and boil for a further minute. Drain and immediately toss in the olive oil and a squeeze of lemon juice, sprinkle generously with salt and freshly ground black pepper and finally toss in the chopped fresh mint.

If you’d rather have a sald that actually involves the BBQ process then check out my other recipes. I’m sure that there will be something there for you to tickle your tastebuds.

See Also:-

More Delicious Salad Recipes
Share Your Salad Creations
Great Tasting Vegetarian Options
Healthy Barbecue Recipes

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