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Baby potato salad with garden peas & falafel
Baby potato salad with garden peas & falafel
606kcal Per person
18g Protein
65g Carbs
31g Fat
13g Fiber
Ingredients
- ½ pound baby potatoes (227 g)
- 1 clove garlic (5 g)
- 1 ½ tablespoon olive oil (23 ml)
- ½ teaspoon thyme, dried (1 g)
- 4 falafel
- 2 ½ ounce garden peas (frozen) (70 g)
- ½ cucumber
- 5 radishes
- 2 tablespoons yogurt, nonfat (30 ml)
- 1 handful mixed salad (30 g)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Halve the baby potatoes and crush the garlic clove. Mix the baby potatoes in a bowl with half of the oil, half of the garlic, thyme and some salt and pepper. Place the baby potatoes on a baking tray lined with parchment paper and put it in the oven. Bake the baby potatoes for 17 minutes until they are golden brown and crispy. Place the falafel balls on the baking tray for the last 8 minutes and bake until they are golden brown.
- In the meantime, rinse the garden peas in a colander with cold water and let them drain. Dice the cucumber and quarter the radishes.
- Make a dressing with the other half of the oil, the garlic clove and the yogurt. Stir together in a small bowl.
- Spread the lettuce over a platter. Add cucumber, radishes, garden peas, baby potatoes and falafel. Serve the salad with the garlic dressing.
Requisites:
- Baking tray lined with parchment paper
Tip van FitChef
Not in the mood for a garlic dressing? Replace the garlic in your dressing with fresh chives or some oregano and chili flakes.
