Oriental potato salad with green beans and tomatoes

Ingredients for 2 servings:

• 500 g potatoes, waxy
• 300 g green beans
• 4 m.-sized tomatoes
• 1 m.-sized onion(s)
• 6 tbsp olive oil
• 1 tsp, leveled turmeric
• ½ tsp coriander powder
• ½ tsp salt
• ½ lemon(s), juice
• Paprika powder, hot or Pul Biber, to taste
• salt and pepper to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Vegan summer dish

Boil the potatoes with their skins on until they are not too soft, and let them cool slightly. Add the beans to boiling salted water and cook for about ten minutes until crisp. Score the tomatoes crosswise and briefly lower them into the boiling water with a slotted spoon just before the beans are finished cooking. Remove, peel off the skins, and cut into pieces. Drain the beans and rinse briefly in very cold water. Heat the olive oil in a pan. Peel and halve the onion, cut into rings/strips, and add to the olive oil. Add the salt, turmeric, and coriander powder and cook at low heat for about 10 minutes until lightly browned (the time will depend on your stove; the onions should be slightly soft, but not completely brown). Peel the potatoes, cut into large pieces, and toss in the oil and spice mixture. Finally, add a little spice, if desired, in the form of paprika or pul biber. Place in a bowl and mix in the lemon juice. Season with salt and pepper, if desired. Let it marinate for a while. We prefer the salad slightly lukewarm or at room temperature. As vegetarians, we eat it on its own as a light summer dish (then the amount is just right for us), but it’s also a great side dish for a barbecue.