Potato wedges and vegetables from the tray with curd dip

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 800 g Potatoes
  • 7-10 Tbsp Salt
  • 1 TABLESPOON Olive oil
  • 1 (250 g each) red and yellow pepper
  • 300 g Courgette
  • 2-3 Branches of rosemary
  • 250 g cherry tomatoes
  • 7-10 Tbsp Pepper
  • 100 g Cucumber
  • 1 Garlic clove
  • 1 Spring onion
  • 200 g light herb quark (2,4 % fat absolute)

Directions

  1. 1

    Peel the potatoes, wash them thoroughly and cut them into quarters. Put the potatoes on a fat pan of the oven, salt and drizzle with olive oil. Clean, wash and roughly dice the peppers. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes.

  2. 2

    Clean the mushrooms, wash them if necessary. Peel and halve onions and cut them into thin strips. Dab schnitzel dry, cut into strips.

  3. 3

    Season with salt and pepper. In the meantime wash and grate the cucumber. Peel garlic and press it through a garlic press. Clean and wash the spring onion and cut it into fine rings. Mix quark, cucumber, garlic and spring onion (except for something to garnish).

  4. 4

    Season to taste with salt and pepper. Arrange potato vegetables from the tray on plates. Sprinkle a dash of quark with spring onion on top. Add the rest of the quark.

Nutrition Facts

KCAL
250 kcal
CARBS
39 g
FATS
5 g
PROTEINS
12 g