Zucchini Salad with Oven-Roasted Potatoes

Ingredients

• 600 g young potatoes
• 4 tbsp olive oil
• Salt
• Pepper
• paprika powder
• 1 large zucchini
• 1 Red Onion
• 250 g Cherry Tomatoes
• 10 g Dill (0.5 bunch)
• 1 tbsp red wine vinegar
• 0.5 bunch radishes
• 100 g quark (40% fat content)
• 100 g Yogurt (3.5% fat)

Instructions

1. 1.

   Wash the potatoes thoroughly, slice them, and mix with 2 tbsp of oil. Season the potato slices with salt, pepper, and paprika powder. Bake on a baking sheet lined with parchment paper in a preheated oven at 225 °C (convection 200 °C; Gas: level 3–4) for about 30 minutes until crispy.

2. 2.

   Meanwhile, wash, clean, quarter the zucchini lengthwise, and slice it. Peel the onion, halve it, and slice it into rings. Wash the tomatoes.

3. 3.

   Heat the remaining oil in a pan. First, fry the zucchini slices in it all around for 2-3 minutes over medium to high heat. Add the onions and fry for another 2-3 minutes. Add the tomatoes, pour in the vinegar, season with salt and pepper, and let simmer briefly. Add the dill tips and set aside.

4. 4.

   Wash, clean, and finely dice the radishes. Mix with quark and yogurt and season with salt and pepper. Serve radish-quark with oven-roasted potatoes and lukewarm zucchini salad.