Mint Potato Salad

Ingredients

• 500 g small potatoes
• 150 g frozen peas (thawed)
• 150 g frozen thick beans (thawed)
• Salt
• 1 bunch Mint (20 g)
• 150 g yogurt (3.5 % fat)
• 3 tbsp Lemon juice
• Pepper
• 0.5 tsp honey
• 2 tbsp Apple cider vinegar
• 40 g pumpkin seeds (3 tbsp)
• 100 g feta (45 % fat in curd)

Instructions

1. 1.

   Wash potatoes thoroughly and steam them in a steamer basket for about 20 minutes. Then let them cool for 10 minutes.

2. 2.

   Meanwhile, cook peas and thick beans in boiling salted water for 3–4 minutes, shock in cold water, drain and remove bean skins.

3. 3.

   Wash mint, pat dry, pluck leaves, chop half of the leaves. Mix yogurt with lemon juice, salt, pepper, honey and vinegar and taste.

4. 4.

   Toast pumpkin seeds in a hot pan without fat over low heat for 3 minutes.

5. 5.

   Halve potatoes, mix with peas, thick beans and mint, arrange on plates. Crumble feta over them. Drizzle dressing over the potato salad with mint and sprinkle with seeds before serving.