Ingredients
- 400g Piccolo potatoes with butter & parsley
- 500g Brand baby peas
- 4 spring onions, ends trimmed, thinly sliced
- 1/2 cup mint leaves
Directions
- Step 1
Cook the potatoes following packet directions. Transfer to a heatproof bowl.
- Step 2
Meanwhile, cook the peas in a large saucepan of boiling water for 2-3 mins or until heated through. Drain well. Return to the pan and use the back of a wooden spoon to lightly crush. Add the potato mixture and lightly crush. Add the spring onion and mint and toss to coat. Place in a serving dish and serve immediately.
Serving size: 8
Recipe courtesy of taste.com.au