Paprika yogurt dip with boiled potatoes

Ingredients for 2 servings:

• 175 g Greek yogurt
• 100 g low-fat curd cheese
• 3 tbsp milk or water
• 1 bell pepper(s), red
• 5 tbsp microgreens (herb and vegetable sprouts), e.g. radish or turnip
• 1 small garlic clove(s)
• ¼ tsp caraway seeds, to taste
• Extra virgin olive oil
• 450 g potatoes, more or less
• Salt and pepper, from the mill

Instructions

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

a light summer meal

Wash the potatoes and place them on the stove with enough water to boil, bring to a boil, and then cook over medium heat until done. Depending on the size of the potatoes, this will take about 18-25 minutes. Drain the potatoes, rinse once with cold water, and peel them. While the potatoes are cooking, prepare the paprika yogurt dip. Wash the peppers, remove the stems, light-colored inner walls, and seeds. Cut the peppers into approximately 0.8 cm cubes and place in a bowl. Trim the sprouts. Set aside about 1 tablespoon for garnish and add 4 tablespoons to the bowl. Peel and finely dice the garlic and add to the bowl. Add the milk, yogurt, quark, caraway seeds, salt, and pepper to taste, and mix thoroughly. To serve, place the potatoes and paprika yogurt dip on a plate. Garnish with the reserved sprouts and drizzle with olive oil. Note: I used red-skinned potatoes, which still looked red after peeling.