Broccoli Salad with Potatoes

This vibrant healthy broccoli salad is quick (15 mins!), easy and packed peas, potatoes and herbs.

📝 Ingredients

• 3 cups (350g) new potatoes
• 3 cups (250g) Tenderstem broccoli (broccolini)
• 1/2 cup (50g) raw snap peas
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 3 handfuls spinach leaves
• 3 tbsp sprouted lentils (optional)

👨‍🍳 Instructions

1. 1Part boil the potatoes for 7 mins or until just tender (halve any larger new potatoes first). Drain well, rinse under cold water to cool enough to handle then thread onto skewers.
2. 2Heat a griddle pan or barbecue. Mix the oil, garlic and herbs in a small bowl, then brush it all over the potatoes. Grill for a few minutes until lightly charred.
3. 3Meanwhile, bring a medium pan of water to the boil, add the Tenderstem/broccolini and cook for 1 minute. Drain, rinse under cold water to stop them cooking further.
4. 4In a large serving bowl, add the spinach, then top with the broccolini, grilled potatoes (and any remaining herby sauce), snap peas and sprouted lentils (if using).