New potato salad


Total time: 45m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 440 Kcal, 24g Protein, 39g Carbohydrates, 19g Fat


Ingredients

  • Potatoes
  • 100 g beluga lentils (beluga)
  • 400 g baby potatoes, halved lengthwise
  • salted water, siedend
  • Vegetables
  • oil for frying
  • 30 g almonds, coarsely chopped
  • 500 g green asparagus, cut diagonally into approx. 1 cm slices
  • 1 tsp salt
  • 250 g sugar snap peas, cut diagonally into thirds
  • 250 g frozen prawns, peeled and cooked (organic), defrosted
  • Dressing
  • 0.25 tsp salt
  • 4 tbsp olive oil
  • 4 tbsp lemon juice
  • a little pepper
  • 1 bunch wild garlic, finely chopped
  • 0.5 dl vegetable bouillon

View these products

Instructions

  • Potatoes

    Cook the potatoes and lentils in salted water for approx. 20 mins., drain.
  • Vegetables

    Without adding any oil, toast the almonds in a frying pan until golden brown, remove and set aside. Heat the oil in the same pan, fry the potatoes and lentils for approx. 5 mins., transfer to a bowl. Add a dash of oil, fry the asparagus and sugar snap peas for approx. 5 mins., add the prawns, fry for approx. 2 mins., season with salt, add to the potatoes, mix.
  • Dressing

    Whisk together the lemon juice, oil and stock, season. Add the wild garlic, vegetables and prawns, mix. Scatter the reserved almonds over the top.
  • Tip:

    Use basil instead of wild garlic.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home