Potatoes with Cottage Cheese and Rapunzel Salad

Ingredients

• 1 kg new potatoes
• 150 g cottage cheese (10% fat in the tin)
• 2 tbsp watercress
• 3 medium tomatoes
• 30 g sugar snap peas
• 1 handful lamb's lettuce (80 g)
• 100 g artichoke hearts (drained weight; jar)
• 4 tbsp balsamic vinegar
• Salt
• ground pepper

Instructions

1. 1.

   Wash the potatoes thoroughly and steam them for about 30 minutes.

2. 2.

   Season the cottage cheese with salt and pepper. Wash the tomatoes, quarter them, remove seeds and dice finely. Wash the sugar snap peas, trim and blanch in salted water for about 2 minutes until crisp‑tender, then shock in cold water and drain. Wash the lamb's lettuce, trim and combine with tomatoes, quartered artichoke hearts and sugar snap peas on four plates. Place the potatoes on top, cut them lengthwise and fill each half with a tablespoon of cottage cheese. Sprinkle with watercress and drizzle a little balsamic vinegar over the plates before serving.