Winter Bowl with Potato Croutons

Ingredients

• 400 g waxy potatoes
• 1 tbsp Rapeseed Oil
• Salt
• 0.5 tsp paprika powder
• 2 Eggs
• 5 g mixed herbs (1 handful)
• 250 g low-fat quark
• 1 tbsp flaxseed oil
• Pepper
• 80 g field salad
• 1 large carrot (150 g)
• 15 g Hazelnuts (1 tbsp)
• 1 small red onion (40 g)
• 2 tbsp Red wine vinegar
• 2 tbsp vegetable broth (20 ml)
• 1 tsp wild honey
• 1 tsp Mustard
• 4 tbsp hazelnut oil

Instructions

1. 1.

   Boil potatoes in boiling water for 10 minutes. Then drain and let cool for 5 minutes. Peel and dice into small cubes. Heat rapeseed oil in a pan. Fry the potatoes in the pan over medium heat for 5-7 minutes until crispy. Season with salt and paprika powder and keep warm in the pan.

2. 2.

   Simultaneously boil eggs in boiling water for 6-7 minutes. Drain, cool under cold water, peel, and halve lengthwise. Wash, dry, and finely chop the herbs. Mix with quark, flaxseed oil, 3 tbsp water, salt, and pepper. Wash, dry, and spin the field salad. Peel, wash, and julienne the carrot. Chop the hazelnuts. Peel and finely chop the onion.

3. 3.

   Mix vinegar, broth, honey, and mustard for the dressing. Whisk in the oil. Then add the onions and season with salt and pepper. Arrange potatoes, carrots, field salad, and eggs in 2 bowls. Drizzle the salad with dressing, top with hazelnuts, and add 1 dollop of herb quark each.