Leek salad

Ingredients for 2 servings:

• 2 stalk(s) leeks
• ½ apple
• 4 tbsp yogurt, 1.5% fat
• 2 tbsp crème fraîche
• 2 tbsp lemon juice
• 1 tbsp chives
• 1 tbsp dill
• 1 tbsp flat-leaf parsley
• 1 clove(s) garlic
• 1 tsp sugar
• 1 tsp salt
• ½ tsp, leveled pepper
• ½ tsp, leveled curry powder
• 1 pinch of nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Thinly slice the garlic clove and cut the leek into approximately 5 mm thick rings. Blanch in salted water for about 4 minutes. Drain and cool briefly in cold water. Finely grate the apple with its peel and mix with the sugar, salt, pepper, curry powder, freshly squeezed lemon juice, and grated nutmeg. Cut the chives into thin rolls, the parsley into fine strips, and the dill tips. Mix the yogurt with the crème fraîche. Squeeze some of the leek’s juice and mix everything together. Season to taste. Serve with salmon and/or boiled potatoes, for example.