Summary

Ingredients

• 500 g potato (s), small
• 1 shallot (s)
• 2 cloves garlic)
• 200 g peas, fine, fresh or frozen
• 2 tablespoon yogurt
• 1 lime (s)
• 1 flatbread (s)
• 2 tablespoon olive oil
• 0.5 teaspoon ½ mustard seeds
• 0.5 teaspoon ½ turmeric
• 0.25 teaspoon ¼ cumin
• 0.25 teaspoon ¼ chili powder
• 1 handful fresh coriander, alternatively parsley
• a bit salt
• some pepper

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Instructions

1. Wash the unpeeled potatoes and do not cook them completely in plenty of salted water for about 16 to 18 minutes. Then pour into a sieve, evaporate and allow to cool slightly. Then peel and carefully cut into cubes about 1 cm in size.
2. Heat the oil strongly in a pan. Fry the mustard in it for about a minute. Then add the chopped shallot and the pressed or chopped garlic. Now add all the spices and about a quarter of a teaspoon of pepper. Cook everything together over low heat for about five minutes, until the shallot is translucent.
3. In the meantime, cook the peas in boiling water for two to three minutes, drain and drain well in a sieve.
4. Now add the potatoes and peas to the shallot-spice mixture and stir everything carefully. Then cook the potatoes over low heat for about two to three minutes and season again with salt and pepper.
5. Take the pan off the heat and let the salad cool to room temperature.
6. Before serving, roughly chop the coriander and mix in, cut the lime into wedges and fold in with the yoghurt.
7. Briefly heat the flatbread in the oven as desired and then serve with the salad.