The ideal evening meal on a warm spring day is of course a fresh salad! This salad is filling because of the potatoes and nice and fresh because of the homemade yogurt-chive salad. And because now is the perfect time for asparagus, this vegetable should of course not be missed!
Ingredients
- 500 g red-skinned potatoes
- 200 g white asparagus
- 200 g radish
- 100 g samphire
- 50 g Flora Plant unsalted
- 8 tbsp vegetable yogurt
- 2 tbsp extra virgin olive oil
- 5 g chives
- ½ lemon, juice only
- salt and pepper
Read also: 'Recipe:flammkuchen with white asparagus'
Preparation method
- Slice the radish and rinse the samphire under cold running water.
- Peel and cut the hard bottom of the white asparagus and halve any thick asparagus lengthwise. Cut the asparagus into 3-4 cm pieces and cook for 8-10 minutes in plenty of boiling water with a pinch of salt. Remove the asparagus from the pan, drain and set aside.
- Cut the potatoes into slices of 5 mm thickness and cook them in the pan in which you previously cooked the asparagus for 10 minutes. Remove the potatoes from the pan and let drain.
- Heat a large frying pan and melt Flora Plant in it, add the cooked potatoes and fry the potatoes for 10 minutes until golden brown. Add the samphire and stir fry for 3-4 minutes. Turn off the heat and let the potatoes and samphire cool.
- In the meantime, finely chop the chives, add the vegetable yoghurt, lemon juice and extra virgin olive oil, taste and season with salt and pepper.
- Put the fried potatoes, samphire, white asparagus and radish slices in a bowl and add the yogurt-chive dressing.
Recipe and image:Flora Plant
