Potato Broccoli Tomato Salad

Peel the potatoes and cut into wedges. Preheat the oven to 200 ° C top / bottom heat. Place the potato wedges on a baking sheet and sprinkle with chopped garlic, caraway seeds and rosemary. Drizzle with olive oil and mix. Bake everything in the oven for 30 minutes.

Cut the florets from the broccoli and set aside. Peel the stems and remove the woody end and cut into pieces approx. 1 x 1 cm. Bring the water with plenty of salt to the boil and cook the broccoli stalks. Now drain the chickpeas and rinse thoroughly. After cooking for 5 minutes, add the chickpeas and broccoli florets to the boiling water and cook for another 5 minutes. Then drain and chill with cold water.

.In the meantime, quarter the tomatoes and coarsely chop the parsley. And mix the dressing: Simply mix the sour cream with tomato ketchup, honey, balsamic vinegar, strawberry vinegar, Worcester sauce and olive oil and season with salt and pepper.

Now mix the cooked vegetables with the tomatoes and the baked potatoes and sprinkle with the chopped parsley. Serve the whole thing with the dressing. We had grilled chicken legs with it.