Kumpir with sour cream and crab

Ingredients for 1 servings:

• 300 g floury potatoes, approx. 1 large potato
• ⅛ bunch dill, fresh
• ⅛ lemon(s)
• 50 g crab
• 1 tsp olive oil
• 20 g crème fraîche
• 65 g low-fat curd cheese
• 5 g balsamic vinegar, light
• Sea salt
• pepper, black
• 100 g cucumber(s)
• 100 ml vegetable stock
• 1 small onion(s)
• 2 tbsp balsamic vinegar, lighter
• Sea salt
• Dill, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

for meta-type gamma

First, boil the potato in a saucepan with a little salted water. The potato should be about one-third covered with water. Finely chop the dill, grate some lemon zest, and squeeze the lemon juice. Toss the prawns with olive oil, 1 teaspoon of lemon juice, and dill, then season with salt and pepper to taste. For the sour cream, combine the crème fraîche and quark and mix with a little lemon zest, balsamic vinegar, salt, and pepper. Now remove the cooked potato from the pan and cut it in half lengthwise. If necessary, make a small hollow in the halves with a spoon. Spread some sour cream and the prawns on top and garnish with dill. For the cucumber salad, first wash and peel the cucumber thoroughly. Cut the cucumber into thin slices. Finely dice the onion. Mix both together with about 100 ml of vegetable stock, salt, and balsamic vinegar to make a dressing. Pour this over the cucumbers and season with dill. 454 kcal per serving