Tomato curd with blueberries and boiled potatoes

Ingredients for 2 servings:

• 250 g quark, 20% fat
• 3 tbsp milk
• 5 small vine tomatoes
• 1 spring onion(s)
• 100 g blueberries
• 1 handful of chives
• 10 small potatoes (early potatoes)
• some salt and pepper (herb pepper)
• some caraway

Instructions

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

light summer food, hearty and fruity at the same time

Wash the potatoes and cook in a pot with water, salt, and caraway seeds for 15-20 minutes until soft. In the meantime, whisk the quark with the milk until smooth and season with salt and pepper. Finely chop the spring onions and chives, and halve and quarter the tomatoes, then cut them into small pieces. Carefully stir everything into the quark mixture. You can add the blueberries right now if you like. However, we prefer to add them separately at the end. The main thing is that you’ll eat everything together later. Peel the boiled potatoes and serve them with the tomato quark and blueberries.