6 potatoes, peeled and cut into cubes
2 cups frozen peas, thawed
1 tbsp coconut oil
2 tsp black mustard seeds
½ tsp turmeric
1 tsp chilli flakes
1 tbsp fresh ginger, grated
1 cup kefir
3 spring onions, sliced
½ lemon, juice
Salt & pepper
In a large pot, par-boil potatoes for 10-15 minutes. Remove potatoes, discarding the water and set aside.
Place the frozen peas in the boiled water and let them gently warm with no heat.
In a small saucepan heat coconut oil and add the mustard seeds until they crackle. Then add and fry off turmeric, chilli flakes and ginger for 30-60 seconds or until fragrant. Allow to cool.
Stir the spices through the Kefir
In a large bowl mix cooked potatoes, peas, kefir dressing, spring onions, lemon juice, salt and pepper.
Serve warm or cold.