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.
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.