John Myers
Ingredients for 1 servings:
- 250 g potatoes
- 30 g arugula
- 50 g tomatoes, dried in oil
- 50 g cherry tomatoes
- 50 g feta cheese
- ½ onion(s), red
- 1 tbsp sunflower seeds
- 1 shot of agave syrup
- ½ tsp mustard
- 2 tbsp oil from the tomato jar
- 1 tbsp balsamic vinegar
- salt and pepper
- Spice(s) as desired
- possibly pesto, red
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
quick and easy delicious
Peel and eighth the potatoes, then cook for about 15-20 minutes. Thinly slice the onion, halve the cherry tomatoes, quarter the sun-dried tomatoes, dice the feta, and wash and drain the arugula. Drain the potatoes and let them cool. For the dressing, combine the agave syrup, mustard, tomato oil, balsamic vinegar, salt, and pepper, along with any other spices you like. Mix everything in a bowl, season to taste, and add the sunflower seeds. Tip: Add a dash of red pesto.
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