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(serves 2-3)
Ingredients
- 6 medium potatoes
- 1 strained yogurt
- 2-3 tbs olive oil
- 1 tbs butter
- 1 cup cooked peas
- 2 carrots, cut into cubes
- 1 spring onion
- 4 tbs pistachio pesto
- Salt, pepper & a little oregano
Preparation
Wash all the vegetables and put the potatoes in a pan with water. Bring to a boil for 10-15 minutes with a little salt and then add the rest of the vegetables, except the spring onion. Place the vegetables under cold water to prevent further cooking. They should be al dente. Sprinkle with oil and oregano and set aside.
In a frying pan, heat 1 tbs butter, add the spring onion and cook over low heat until caramelised. Allow to cool. Add all the vegetables, pesto and yoghurt. Adjust salt and pepper to taste.
Serve hot.