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Ingredients
Tofu Sausage and Peppers Skewers with Dill Potato Salad
- Ingredients
- 800 grams waxy potatoes
- salt
- 8 Cornichons
- 2 handfuls Dill
- 4 scallions
- 2 Tbsps grainy Dijon mustard
- 2 Tbsps Mayonnaise
- 200 grams Natural yogurt
- freshly ground peppers
- 2 Red Bell pepper
- 8 tofu sausages
- 4 Tbsps olive oil
Scrub potatoes and cook in salted boiling water for about 30 minutes. Drain, peel and cool.
Cut gherkins into slices. Rinse dill, shake dry and chop. Rinse and dry scallions. Cut 1 scallion into small rings, cut the rest into 5 cm pieces (approximately 2 inches).
Cut potatoes into slices. Whisk mustard, yogurt, dill and spring onion rings, season with salt and pepper. Toss potatoes with the dressing.
Rinse and halve bell peppers, remove seeds and ribs and cut into wide strips. Cut sausages into about 5 cm pieces (approximately 2 inches). Thread sausages, peppers and scallions on wooden skewers, alternating. Brush with olive oil. Grill on a hot grill or grill pan for about 10 minutes, turning. Arrange skewers and potato salad on plates. Serve.
(Percentage of daily recommendation)
| Calorie | 930 cal. | (44 %) | ||
| Protein | 68.63 g | (70 %) | ||
| Fat | 47.31 g | (41 %) | ||
| Carbohydrates | 65.78 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.81 g | (19 %) |