Ingredients for 4 people:
800 g waxy potatoes
200 g feta cheese
1 can (425 g; tr. 245 g) pineapple
1 mini romaine lettuce (approx. 150 g)
1 bunch of chives
4 tablespoons salad mayonnaise
75 g cream cheese with herbs de Provence
salt
pepper
crushed, dried chili pepper
¼ watermelon
80 g Serrano ham (sliced very thinly)
Preparation:
1. Cook potatoes in boiling water for about 20 minutes. Then rinse in cold water and peel. Let potatoes rest and cut into slices.
2. In the meantime, cut feta cheese into pieces. Drain pineapple, reserving juice.
Catch the juice. Cut pineapple into small pieces. Clean romaine lettuce, cut into small pieces, wash and spin dry. Wash chives and cut into small rolls.
3. Mix salad mayonnaise, cream cheese and 50-75 ml pineapple juice until smooth. Season with salt, pepper and crushed chili.
4. Cut watermelon into pieces about 1 cm thick. Place on small wooden skewers on hot grill or grill pan, turning, for 4-6 minutes.
5. Mix prepared salad ingredients and dressing. Serve with finely sliced ham.
Preparation time approx.: 40 minutes (without waiting time).
Nutritional values per serving approx.:
Calories: 500
joules: 2092
Protein: 17,8 g
Fat: 28 g
Carbohydrates: 43 g
(FoodCentrale by ddp images)
