Potato Lentil Salad with Zucchini

Ingredients

• 600 g firm potatoes
• Salt
• 265 g brown lentils (canned; drained weight)
• 1 Zucchini
• 1 red bell pepper
• 1 large onion
• a handful of parsley
• 75 g feta cheese
• 150 g Yogurt (1.5% fat)
• 1 tsp whole-grain sugar
• 4 tbsp white wine vinegar
• Pepper

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for about 25 minutes, then let them steam to cool.

2. 2.

   Drain, rinse, and let the lentils dry. Clean and quarter the zucchini, cutting it into roughly 1 cm thick pieces. Wash and slice the bell pepper into strips. Peel and finely dice the onion. Rinse the parsley, shake off excess water, and chop.

3. 3.

   Crumble the feta in a bowl. Mix with yogurt, sugar, vinegar, salt, and pepper to make the dressing.

4. 4.

   Peel the cooked potatoes and cut them into slices. Combine with lentils, zucchini, bell pepper, onion, and parsley in a large bowl. Pour the dressing over the mixture, stir well, and let it rest for at least 30 minutes to absorb flavors. Taste and adjust seasoning before serving.