Salad and Potatoes with Rosemary bowl with feta cheese
Light, colorful and simply delicious: Our salad and potatoes with rosemary bowl with feta cheese is the perfect choice for an uncomplicated and fresh dish.
Ingredients
For 4 people:
- 2 packs of Pahmeyer potatoes with rosemary (330 g each)
- 220 g chickpeas from the jar
- 1 tbsp olive oil
- a little turmeric, cumin, salt, pepper
- 400 g cherry tomatoes
- 200 g lettuce
- 3 spring onions
- 200 g feta cheese
For the dressing:
- 50 ml olive oil
- 1 tbsp medium hot mustard
- 2 tbsp orange juice
- 1-2 tsp agave syrup
- 2 tbsp flat-leaf parsley, chopped
Preparation
- Prepare the Pahmeyer potatoes with rosemary according to the packet instructions.
- Pour the chickpeas into a sieve and rinse with cold water.
- Heat in a pan with olive oil and sauté, season with turmeric, cumin, salt and pepper.
- Wash, dry and halve the tomatoes.
- Wash and dry the lettuce.
- Wash the spring onion and cut into thin rings.
- Crumble the cheese.
- For the dressing, whisk all the ingredients together well and season with salt and pepper.
- Place the potatoes, chickpeas, tomatoes, lettuce and spring onion in 4 deep bowls, pour the dressing over and sprinkle with cheese and parsley.
