Lime Potatoes with Pak Choi and Cucumber Salsa

Ingredients

• 800 g young potatoes
• 2 Organic Limes
• 4 tbsp olive oil
• Salt
• Pepper
• 1 salad cucumber
• 1 Green Chili Pepper
• 1 Red Onion
• 1 Garlic clove
• a pinch of whole cane sugar
• 4 small pak choi
• 200 g feta

Instructions

1. 1.

   Wash the potatoes thoroughly and cut them in half or quarters depending on size. Rinse limes hot, dry rub them, grate the zest and squeeze out the juice. Set aside the lime zest.

2. 2.

   Whisk 2 tbsp olive oil with half of the lime juice and season with salt and pepper. Add the potatoes and mix well.

3. 3.

   Place the potatoes on four sheets of parchment paper, fold the parchment into packets and twist the ends together. Secure with kitchen twine or small wooden skewers if needed. Roast the lime potatoes in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 25 minutes.

4. 4.

   Meanwhile wash and pat dry cucumber and chili. Halve the cucumber lengthwise, scoop out the seeds with a spoon and slice the flesh into thin strips. Slice the chili into fine rings. Peel the onion, halve it and cut into thin rings. Peel the garlic and finely chop.

5. 5.

   Combine sugar with remaining oil, remaining lime juice and lime zest; season with salt and pepper. Add cucumber, chili, garlic and onions and let marinate for 10 minutes.

6. 6.

   Wash, trim and halve the pak choi. Remove the potatoes from the oven, open the packets and add the pak choi. Roast for another 10–15 minutes.

7. 7.

   Take the roasted lime potatoes with pak choi out of the oven, crumble feta over them and serve with cucumber salsa or drizzle it over the potatoes as desired.