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Jennie Elser
Spring salad with crisp filled potato
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) ).
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Ingredients
Directions
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Puff the potatoes for 12 minutes in the microwave (800 watts) until done.
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Let them cook for 10 minutes under a dishcloth.
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Boil the peas for 2 minutes in a small piece of water, drain and prune them.
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Stir in the finely chopped fresh mint and low-fat yogurt, and season to taste with salt and (freshly ground) pepper.
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Brush the tomatoes and the Quorn strips thinly with the oil.
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Heat the grill pan and grill the tomatoes and the Quorn stir fry strips until they have a brown-striped motif.
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Spread the lamb's lettuce over two plates and spoon over the tomatoes and the Quorn stir fry strips.
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Cut the potatoes open, scoop the pea mint sauce in and put them next to it..
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Nutrition
345Calories
Sodium4% DV90mg
Fat15% DV10g
Protein28% DV14g
Carbs16% DV49g
Fiber40% DV10g
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