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Half potato with skin, veggie chicken salad and yoghurt sauce
Delicious! Jacket potatoes. The skin of the potatoes is packed with fibre, so you can put a nutritious meal on the table with ease.
Main course
2 persons
Ingredients:
For the potatoes:
- 1 bag of CêlaVíta half-skinned baby potatoes
- Olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
For the salad:
- 160 grams of veggie chicken pieces
- 100 grams of mixed lettuce
- half pepper
- 200 grams cherry tomatoes
- 75 g feta cheese
For the dressing:
- 2 tbsp olive oil
- 2 tbsp vinegar
- 2 tsp honey
- salt and pepper to taste
For the sauce:
- 2 tbsp Greek yoghurt
- 2 tsp dill
- 2 tsp chives
- 2 tsp parsley
- lime juice to taste
Preparation
Step 1:
Mix the half bantams with olive oil and spices. Then put in a little olive oil in the pan and fry the half bantams for about 15 minutes. Shake this regularly.
Step 2:
Prepare the salad by mixing the lettuce with veggie chicken pieces, the pepper, cherry tomatoes and feta.
Step 3:
Make a vinaigrette with the oil, vinegar, honey and salt and pepper to taste. Make sure you mix this well with a whisk to make a homogeneous sauce. Add this to the salad and mix well.
Step 4:
Finely chop the dill, chives, parsley (and lime juice to taste). Add these herbs to the Greek yoghurt and stir well.
Step 5:
Remove the potatoes from the heat and serve with the sauce and salad.
