Light potato salad of an extraordinary kind

Ingredients for 4 servings:

• 1,000 g potato(s), waxy
• 300 g zucchini
• 250 g red bell pepper(s)
• 300 g yogurt, 3.5%
• 1 can chickpeas (425 ml)
• 1 small onion(s)
• 2 cloves garlic
• 2 tbsp lemon juice, freshly squeezed
• 1 tbsp oil
• Salt
• pepper, black
• 1 pinch(s) of sugar
• Cumin, ground
• Parsley or coriander leaves, chopped
• e.g. sheep’s cheese
• e.g. chili powder, or 1 chopped chili

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

beautifully colorful, fresh and simply different

Boil the potatoes in salted water for about 20 minutes, peel, and dice them. Deseed the bell peppers and cut them into 1.5 cm pieces with the zucchini. Drain, rinse, and let the chickpeas drain. Finely dice the onion and garlic cloves. Mix the yogurt with the lemon juice, diced onion, and half the garlic. Season with salt, pepper, sugar, and cumin to taste. Fry the zucchini and bell peppers in a non-stick pan in the hot oil, stirring occasionally, for about 4 minutes. Briefly fry the remaining garlic, then season with salt and pepper. Mix the vegetables, chickpeas, potatoes, and herbs. Fold the dressing into the salad. Serve with crumbled feta cheese, if desired. A little chili powder and/or a chopped chili pepper mixed in was also delicious. For this first attempt, we used yogurt with 0.1% fat. It tasted very good, but unfortunately, the appearance left a lot to be desired, so no photo of the first finished product. The salad doesn’t necessarily need to be left to marinate, but the small leftovers tasted great the next day. It would also be a great side dish for stir-fries.