Tartar with baked potatoes and bean salad

Name: tartar with baked potatoes and bean salad
Total time: 25 min
Yield: 4
Ingredients: 250 gram green bean; 200 gram sugarsnap; 250 gram deep frozen garden beans; 1 bunch radishes; 1 bunch flat leaf parsley; 3 tablespoon peanut oil; 3 tablespoon olive oil; 750 gram sweet potato; 1 lettuce; 4 tartar; 75 gram Parmesan cheese; 1 clove garlic for the dressing; 3 tablespoon mayonnaise for the dressing; 2 tablespoon milk for the dressing; 2 tablespoon sour cream for the dressing; 1 lemon for the dressing

Ingredients

250 gram green bean
200 gram sugarsnap
250 gram deep frozen garden beans
1 bunch radishes
1 bunch flat leaf parsley
3 tablespoon peanut oil
3 tablespoon olive oil
750 gram sweet potato

1 lettuce
4 tartar
75 gram Parmesan cheese
1 clove garlic for the dressing
3 tablespoon mayonnaise for the dressing
2 tablespoon milk for the dressing
2 tablespoon sour cream for the dressing
1 lemon for the dressing

Directions

Cook the green beans, sugarsnaps and broad beans for 4-5 minutes.
Drain and rinse cold water.
Mix the beans and sugarsnaps with the radish and half of the parsley.
Heat half of the oil and fry the sweet potato cubes golden brown.
Mix the ingredients for the dressing.
Tear the salad leaves slightly smaller and divide the bean salad and dressing.
Sprinkle the tart tarts with salt and pepper.
Heat the rest of the oil and fry the tarttails for about 2 minutes per side.
Sprinkle the salad with the Parmesan cheese and serve with the sweet potatoes and tartar.