Mushroom and Potato Salad
Peel and slice the potatoes. Saute the potatoes in 1-2 tablespoons of hot oil for about 10 minutes, until golden brown. Season with salt and cool until lukewarm.
Rinse the lettuce and arugula and shake dry. Chop into small bite size pieces.
Rinse the lemon in hot water and zest. Squeeze the juice and stir into the yogurt. Add 1-2 tablespoons of water and season with sugar and salt.
Rinse and slice the mushrooms. Saute in 1-2 tablespoons of hot oil for 2-3 minutes, until golden brown. Season with salt.
Divide the lettuce on plates. Drizzle with the dressing and cover with the potatoes and mushrooms. Crush the caraway, coriander and chile flakes in a mortar and sprinkle with the lemon zest over the salad. Serve immediately.