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Split pea salad with kimchi, potato and carrot salad

Servings 4

Ingredients

  • 215 g green split peas, rinsed
  • 1 litre vegetable stock
  • 680 g small potatoes, halved
  • 300 g carrots (about 3 small), cut diagonally into 1 cm / 1/2-inch slices
  • extra virgin olive oil
  • sea salt and black pepper
  • 2 teaspoons nutritional yeast, or finely grated parmesan
  • 220 g vegan kimchi, roughly chopped
  • 2 tablespoons toasted white sesame seeds
  • 2 scallions, trimmed and finely sliced
  • handful coriander/cilantro leaves, for serving
US Customary - Metric

Instructions

  • Place the split peas into a medium pot and add the stock. Bring to the boil, reduce heat to medium low and simmer for 25 to 30 minutes just until the split peas are tender but not mushy. They will still have a slight bite. Drain and leave to cool in a colander.
  • Preheat oven to 220˚C / 425˚F.
  • Place the potatoes and carrots onto a sheet pan and generally drizzle with olive oil. Season with about 1 teaspoon of sea salt, a big pinch of black pepper and add the gochugaru and nutritional yeast (or the substitutions). Toss really well to evenly coat the potatoes and carrots. Roast until the potatoes are tender and golden, 30-35 minutes.
  • In a large bowl, add the split peas, potatoes and carrots, along with the kimchi, 1 tablespoon of extra virgin olive oil, sesame seeds and scallions. Toss well. Taste and if it needs more seasoning, add salt and black pepper to your liking. To serve, top with coriander/cilantro.