This is the kind of salad that makes you look forward to lunchtime. It’s got everything going for it—minimal prep, loads of plants, and all the flavour you could ask for.
The roasted baby potatoes add warmth and comfort, while Carlin peas bring an earthy, hearty vibe that makes this salad feel like a proper meal. Toss in some sundried tomatoes, artichokes, and fresh cherry tomatoes over a mix of seasonal greens, and it’s the kind of bowl that leaves you feeling full and happy.
The real game-changer? That sundried tomato oil dressing. It’s quick to throw together but makes every bite sing. Whether you’re meal-prepping for the week or whipping this up for dinner, this salad is guaranteed to hit the spot.
So easy. So tasty.
Tips
- Roast the baby potatoes until golden and crispy for the best texture—airfryer or oven works well.
- Let the potatoes cool completely before adding to the salad to keep everything fresh and avoid sogginess.
- Use sun dried tomatoes in oil, they are soft and packed with flavour and you can also use that flavoursome oil for the dressing!
- Shake the dressing ingredients well in a jar for an even, well-blended flavour.
- Add a handful of toasted nuts or seeds for extra crunch and nutrition.
- This salad is great as a light meal or side, with plenty of fibre to keep you full and support digestion.
- Prep everything ahead and store separately for easy assembly when you’re ready to eat
Swaps
Carlin peas: Swap with cooked chickpeas or butter beans for a similar texture and fibre boost.
Baby potatoes: Try new potatoes, sweet potatoes, or even roasted squash chunks for a different flavour.
Sundried tomatoes: Use roasted red peppers or sun-blushed tomatoes for a milder taste.
Mixed leaves: Use any salad greens you like such as kale, baby spinach, or mixed rocket and watercress.
Sundried tomato oil: Olive oil or avocado oil work well if you don’t have sundried tomato oil.
Apple vinegar: White wine vinegar or lemon juice make great alternatives.
Storage
In the fridge: Keep the salad in an airtight container. It will stay fresh for up to 2 days, but the potatoes may soften over time, so it’s best eaten within the first day for the best texture.
Separate dressing: If you want to keep the salad fresh longer, store the dressing separately and add it just before serving. This helps prevent the leaves from wilting.
More Nourishing Salads
- Cobb Salad
- Avocado & Chickpea Salad
- Roasted Vegetable Cous Cous Salad
- One-Tray Lentil & Roasted Vegetable Salad
Carlin Pea Salad
Ingredients
- 1/2 jar Carlin peas @boldbeans ~350g
- 10 baby potatoes sliced in 4 and roasted with oil and salt
- 5 sundried tomatoes
- 5 artichokes
- ~ 80g mix seasonal leaves rocket, watercress, spinach
- ~300g cherry tomatoes
Dressing
- 2 tbsp sundried tomatoes oil
- 2 tbsp apple vinager
- 1/4 tsp salt
Instructions
- Cut the baby potatoes in 4, add oil and salt and mix. Transfer to the airfryer and bake at 180C for 25mins ( no need to pre heat)
- Alternatively you can bake in the oven.
- Let the potatoes cool down completely.
- In a small jar add all the dressing ingredients and mix.
- In a large salad bowl add the green leaves and the rest of the ingredients. Add the dressing and mix until the dressing covers everything.