First the yogurt is mixed with the quark. Alternatively, I always take what I have in the fridge (crème fraîche, sour cream or quark). Then the spring onions, rocket, chives and garlic are cut very small and mixed with the mass. The amount can vary. I love e.g., chives and arugula and therefore like to make more pure. The spring onions should always predominate in terms of quantity. Finally, add a little salt, pepper and herbs from Provence to taste, everything as you like.
The whole thing tastes best when you let it steep overnight, but when it has to be done quickly, it also tastes delicious fresh.
Potatoes or baked vegetables or the like go very well with this.
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