Ingredients for 4 people:
1 small sweet potato
150 g blue potatoes
750 g waxy potatoes
1-2 cloves of garlic
7 tbsp olive oil
100 g red lentils
300 ml vegetable stock (instant)
salt, pepper
2 -3 mint leaves
3 tbsp wine vinegar
200 g feta cheese
2 onions
1 small cucumber
2-3 tbsp lemon juice
½ tsp grated zest of 1 untreated lemon
1 tsp sugar
Also:
Mint to garnish
Preparation:
1. Wash potatoes and cook in boiling water for approx. 20 minutes, rinse in cold water, leave to rest. Peel and cut into slices.
2. Meanwhile, peel the garlic and press it through a garlic press. Sauté in 1 tablespoon of hot olive oil. Add the lentils and sauté. Deglaze with stock and cook for approx. 10 minutes. Season with salt, pepper, chopped mint leaves and vinegar and fold into the potato slices while they are still hot.
3. Cut the feta cheese into small pieces. Peel the onions and slice into fine half rings. Wash the cucumber and cut into thin slices. Mix 6 tablespoons of olive oil, lemon juice and zest. Season with salt, pepper and sugar. Mix all ingredients, season again.
4. Serve the salad garnished with mint.
Serve with small fried chicken legs.
Preparation time approx. 60 minutes
Nutritional values per portion approx.:
Calories: 562
Joule: 2356
Protein: 19,9 g
Fat: 28,8 g
Carbohydrates: 54.2 g
(FoodCentrale by ddp images)
