Single Diet Food No. 17

Ingredients for 1 servings:

• 150 g potatoes, peeled and weighed
• 120 g carrot(s), peeled and weighed
• 50 g lamb’s lettuce
• 115 g kiwi(s), peeled and weighed
• 100 g natural yogurt, 3.5%
• 1 m.-large onion(s), red
• 1 tsp mustard, mild
• 1 tbsp dry white wine
• 2 tbsp rapeseed oil
• Salt
• Pepper, from the mill
• Chili flakes, from the mill
• herbs, if desired

Instructions

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

Fried carrots and potatoes with lamb’s lettuce and kiwi-yogurt-mustard dressing

Finely dice half an onion and mix with the yogurt. Add the mustard and white wine and season to taste. Dice the kiwi into small cubes and stir into the yogurt. Sprinkle with herbs if desired. Dice (or slice) the potatoes and carrots. Heat the oil in a pan over medium heat and brown all the cubes well on all sides. Finely dice the other half of the onion and add it to the pan. Then reduce the heat and cook on low heat until cooked through. Don’t forget to stir occasionally. Wash and dry the lettuce, and place it on one side of the plate. Pour the kiwi, yogurt, and mustard sauce over the salad. Arrange the fried carrots and potatoes next to the salad on the plate and serve.