Potato, Cucumber, Avocado and Feta Bowl

Ingredients

• 400 g waxy potatoes
• Salt
• 0.5 cucumber
• 0.5 bunch radishes
• 1 handful Arugula
• 4 pickles (with 1 tbsp pickle juice)
• 1 Avocado
• 1 sprig marjoram
• 4 tbsp yogurt (3.5% fat)
• 1 tbsp linseed oil
• Pepper
• 50 g feta
• 2 tsp Sunflower Seeds

Instructions

1. 1.

   Wash the potatoes thoroughly, cover them just with water and bring to a boil covered; cook covered for about 20 minutes over medium heat. Then drain in a sieve, cool under cold water and peel.

2. 2.

   Meanwhile, clean, wash and thinly slice the cucumber and radishes. Wash and spin dry the arugula. Halve the pickles lengthwise and slice them; dice the rest. Halve the avocado, remove the pit, scoop out the flesh and slice it.

3. 3.

   For the dip, wash, spin dry and chop the marjoram leaves. Then mix yogurt, oil, marjoram, diced pickles and pickle juice, season with salt and pepper.

4. 4.

   Crumble the feta. Slice the potatoes and mix them with cucumber, radishes and arugula. Place the ingredients in bowls, add avocado on top, sprinkle with feta and sunflower seeds and drizzle with the dip.