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Vegan Salsa Verde using Starseed Omega Oil with Roasted Baby New Potatoes

Preparation Time
15 minutes

Cooking Time
40 minutes

Serves
2-4

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


Ingredients

  • FOR THE SALSA VERDE:
  • 8 tbsp. Lucy Bee Starseed Omega Oil
  • 50g parsley, destalked
  • 1 garlic clove
  • 2 tbsp. capers, drained
  • 1/2 lemon, juiced
  • 1 tbsp. Dijon mustard
  • FOR ROASTED BABY NEW POTATOES:
  • 1 tbsp. Lucy Bee Coconut Oil
  • 750g baby new potatoes
  • To taste: Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground

Method

  1. Preheat the oven to 200C, 392F, gas mark 6.
  2. Wash and then slice the new potatoes in half.
  3. Add to a baking tray cut-side down with Lucy Bee Coconut Oil and season with Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns.
  4. Once the oven has reached 200C place in the oven cook until they have softened and browned.
  5. Whilst the potatoes are cooking you can make the salsa verde.
  6. You can either chop by hand, or add to a blender (I used a nutribullet).
  7. If using a blender: add in the garlic clove, capers, Lucy Bee Starseed Omega Oil, lemon juice and Dijon mustard and blitz until blended.
  8. Add the parsley and blitz (just make sure you don't over-blend).
  9. If by hand: mince the garlic and add to a bowl, along with the lemon juice, Lucy Bee Starseed Omega Oil, Dijon mustard and combine.
  10. Finely chop the parsley and capers and then add to the mixture and stir to combine.
  11. When the potatoes have browned and softened, transfer to a bowl and top with the salsa verde.
  12. Serve and enjoy!

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