Potato and cucumber salad with yoghurt dressing

Name: Potato and cucumber salad with yoghurt dressing
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 ½ tbsp tahini (sesame paste); 90 g plain yoghurt; 400 g new potatoes; ½ bunch flat-leaf parsley; 1 cucumbers; 1 bunch radishes; 2 tbsp olive oil; 1 tin chickpeas; a little pepper; 1 ½ tsp salt; 1 ½ tbsp lemon juice

Total: 25 min. | Active: 25 min.

vegetarian, gluten-free, healthy and balanced

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Ingredients

for 4 person

Dressing
1 ½ tbsp	lemon juice
1 tbsp	olive oil
90 g	plain yoghurt
1 ½ tbsp	tahini (sesame paste) (sesame paste)
½ tsp	salt
a little	pepper

Potatoes
1 tbsp	olive oil
400 g	new potato, cut into approx. 5 mm slices
1 tsp	salt

Salad
1	cucumber, thinly sliced
1 bunch	radish, thinly sliced
1 tin	chickpeas (approx. 400 g), rinsed, drained
½ bunch	flat-leaf parsley, finely chopped

How it's done

Dressing

Mix the lemon juice, oil, yoghurt and tahini in a bowl, season.

Potatoes

Heat the oil in a non-stick frying pan, fry the potatoes over a medium heat for approx. 15 mins., turning occasionally, season with salt. Add the potatoes to the dressing while still slightly warm, mix.

Salad

Add the cucumber, radishes, chickpeas and parsley, mix.

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