200 g Potatoes
1 tbsp Organic yogurt
2 g Chile
2 g Rosemary, sea salt, pepper
50 g Seaweed*
50 g Carrot
50 g Celery (root)
60 g Chinese cabbage
80 g Squid(peeled carcass or fillet)
1 tbsp Olive oil
½ tsp French mustard
Lemon juicetaste
Sea salttaste
Peppertaste
Potato cooking steps
1
Cut potatoes into slices. Marinate in yogurt, chopped rosemary, salt and pepper for 10 Minutes .
2
Cover the pan with parchment paper. Put the potatoes on a baking sheet and bake at 220 ° C for 20 - 25 Minutes. Slices should be rosy on the outside and easily pierced.
For salad:
3
4
Grate carrots and celery on a coarse grater (or grater for Korean carrots). Mix grated carrots, cabbage, grated celery and squid. Season with oil, spices, lemon juice and mustard.
*Buy seaweed without additives or do it yourself. To do this, soak dry kelp in cold water at night. In the morning, rinse several times with running water from sand, put on a sieve to glass water. You can season the seaweed with olive oil, balsamic, salt and pepper.
CategoryMain Cource, SaladsCuisineItalian, MediterraneanCooking MethodBaking, Boiling, TossingDietLow Calorie, Low Fat, Vegetarian
Ingredients
200 g Potatoes
1 tbsp Organic yogurt
2 g Chile
2 g Rosemary, sea salt, pepper
50 g Seaweed*
50 g Carrot
50 g Celery (root)
60 g Chinese cabbage
80 g Squid(peeled carcass or fillet)
1 tbsp Olive oil
½ tsp French mustard
Lemon juicetaste
Sea salttaste
Peppertaste