Potato, Feta and Herb Salad
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
235
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 235 kcal | (11 %) | ||
| Protein | 9.1 g | (9 %) | ||
| Fat | 12.4 g | (11 %) | ||
| Carbohydrates | 21 g | (14 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams small, young potatoes
- Salt and freshly ground pepper
- 2 bunches smooth parsley
- 1 bunch Chervil
- 1 bunch Basil
- 2 Tbsps olive oil
- 2 Tbsps Sunflower seed
- 1 Tbsp White vinegar
- 100 grams sheep cheese
Preparation steps
1.
Rinse potatoes. Boil in salted water for 20-25 minutes.
2.
Rinse herbs, shake dry and pluck the leaves from the stems. Heat olive oil in a pan and roast sunflower seeds. Add vinegar and place in a bowl. Crumble the feta.
3.
Drain the potatoes and cut in half or into quarters, depending on size. Distribute on plates topped with the herbs and feta cheese. Serve sprinkled with sunflower seeds and pepper.
