Name: POTATO (150 G) BAKED IN YOGURT WITH CHILI AND SEAWEED SALAD WITH SQUID (250 G)
Cook time: 35 min
Total time: 35 min
Yield: 1
Cuisine: Italian
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; 60 g Chinese cabbage; 80 g Squid; 1 tbsp Olive oil; ½ tsp French mustard; Lemon juice; Sea salt; Pepper

RatingDifficultyBeginner

Yields1 Serving

Cook Time35 minsTotal Time35 mins

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

Cut potatoes into slices. Marinate in yogurt, chopped rosemary, salt and pepper for 10 Minutes .

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:

Dip the squid in boiling salt water for 3 - 4 Minutes. Remove and pat dry with a paper towel. Remove the yellow film.

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