Mediterranean potato salad

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 1 zucchini
• 1 red bell pepper(s)
• 1 can chickpeas, 425 ml
• 8 stalks of flat-leaf parsley
• 1 onion(s)
• 2 cloves garlic
• 250 g whole milk yogurt
• 5 tbsp olive oil
• ½ lemon(s), untreated
• 1 pinch(s) of sugar
• Salt
• Pepper, colored, from the mill
• Cumin powder
• 1 pack of feta cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with zucchini, peppers and chickpeas

Wash the potatoes thoroughly and cook in boiling, lightly salted water for about 20 minutes. Trim, rinse, and dice the zucchini. Halve the bell pepper, remove the seeds, and white membranes, then dice the bell pepper halves. Peel the onion and garlic cloves and finely dice both. Rinse the parsley, shake dry, pluck the leaves from the stems, and roughly chop them, reserving a few for garnish. Drain the chickpeas. Zest half a lemon and then juice half the lemon. Drain the potatoes, rinse, peel, and dice them. In a bowl, mix the yogurt with 3 tablespoons of olive oil, the lemon juice and zest, the diced onion, and half the diced garlic. Season with a little salt, a pinch of sugar, a few grinds of mixed pepper, and some ground cumin. Heat the remaining olive oil in a pan and fry the zucchini and bell pepper cubes over low to medium heat, stirring occasionally, for about 4 minutes. About 1 minute before the end of the cooking time, add the remaining garlic cubes and season with a little salt and a few grinds of freshly ground pepper. Add everything to the bowl with the dressing along with the potato cubes, chickpeas, and chopped parsley and mix gently. Sprinkle the crumbled feta cheese over the top and garnish with the remaining parsley leaves.