Читать книгу Summer Kitchen - Bernhard Long - Страница 12

Serves 4 meals

1 kg waxy potatoes

1 zucchini

1 red bell pepper

1 can (425 milliliters) chickpeas

6-8 stalks of parsley

1 medium onion

2 cloves of garlic

250 grams of creamy whole milk yogurt

5 tablespoons olive oil

1/2 untreated organic lemon (juice and zest)

Salt and black pepper

1 pinch of sugar

1 pinch ground cumin

The preparation sequence

Potatoes under water washing in boiling water so the. Simmer 20 minutes, cooking. Meanwhile clean zucchini in water, clean and chop lengthwise into four pieces. Mince quarters into pieces. Clean peppers in water, clean and chop into slices.

allow to dry in a colander chickpeas. pat parsley underwater washing and dry. Papers and pluck up on something to decorate, coarsely chop.

Potatoes Drain, rinse with cold water, peel and chop into cubes. Peel onion and garlic and chop finely. Mix yogurt, 3 tablespoons oil, citrus juice and shawls, onion and garlic half. Season with salt, pepper and sugar. Season with cumin.

Heat 2 tablespoons oil in a large skillet. Zucchini and peppers while turning so the. 4 minutes fry so to. Add remaining 1 minute before the end of cooking garlic with salt and pepper. Mix potatoes, zucchini, peppers, chickpeas and parsley.

Dressing stir into the salad. Garnish with parsley. Serve with crumbled feta cheese.