Spring salad with crisp filled potato

Name: spring salad with crisp filled potato
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Dutch
Ingredients: 2 great potatoes (300 g), washed; 100 g garden peas freezer; 3 twigs fresh mint leaves finely chopped; 3 tablespoons yogurt low fat; 250 g Cherry tomatoes; 1 business suit stir fry strips seasoned (Quorn); 1 tablespoon oil; 1 bag lamb's lettuce 75 g

A tasty Dutch recipe. The vegetarian main course contains the following ingredients: potatoes ((300 g), crops), garden peas (frozen), mint (leaves finely chopped), yogurt (lean), cherry tomatoes, stir fry strips (seasoned (Quorn)), oil and lamb's lettuce (75 g) ).

Ingredients

Kitchen Stuff

grill pan with non-stick coating

Directions

Puff the potatoes for 12 minutes in the microwave (800 watts) until done.
Let them cook for 10 minutes under a dishcloth.
Boil the peas for 2 minutes in a small piece of water, drain and prune them.
Stir in the finely chopped fresh mint and low-fat yogurt, and season to taste with salt and (freshly ground) pepper.
Brush the tomatoes and the Quorn strips thinly with the oil.
Heat the grill pan and grill the tomatoes and the Quorn stir fry strips until they have a brown-striped motif.
Spread the lamb's lettuce over two plates and spoon over the tomatoes and the Quorn stir fry strips.
Cut the potatoes open, scoop the pea mint sauce in and put them next to it..