Summary

Ingredients

• g 1,000 potato (s), waxy
• 300 g zucchini
• 250 g red pepper (s)
• 300 g yourt, 3.5%
• 1 can chickpeas, (425 ml)
• 1 small onion (s)
• 2 cloves garlic
• 2 tablespoon lemon juice, freshly squeezed
• 1 tablespoon oil
• salt
• Pepper, black
• 1 pinch (s) sugar
• Ground cumin
• Parsley or coriander leaves, chopped
• sheep cheese
• Chilli powder, or 1 chopped chilli

Print Recipe Pin Recipe

Instructions

1. Boil the potatoes in salted water for about 20 minutes, peel and dice. Core the peppers and cut into approx. 1.5 cm pieces with the zucchini. Drain, rinse and drain chickpeas. Finely dice the onion and garlic cloves.
2. Mix the yogurt with lemon juice, diced onion and half of the garlic. Season with salt, pepper, sugar and cumin to taste.
3. Fry the zucchini and bell pepper in the hot oil in a non-stick pan for about 4 minutes. Briefly fry the rest of the garlic, season with salt and pepper.
4. Mix the vegetables, chickpeas, potatoes and herbs. Fold the dressing into the salad. Serve with crumbled sheep cheese. A little chilli powder and / or 1 chopped chilli pepper was also delicious. Had 0.1% fat yogurt on this first try. Tasted very good, unfortunately the appearance left a lot to be desired, so no photo of the first end product. The salad doesn`t necessarily have to go through, but the small remainder also tasted great the next day. Would also be suitable as a side dish for pan-fried foods.