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New potato salad
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 440
  • Fat about 19g
  • Carbohydrates about 39g
  • Protein about 24g
This is needed
This is needed for 4 people
Potatoes
  • 400 g baby potatoes, halved lengthwise
  • salted water
  • 100 g beluga lentils (beluga)
Vegetables
  • 30 g almonds, coarsely chopped
  • oil for frying
  • 500 g green asparagus, cut diagonally into approx. 1 cm slices
  • 250 g sugar snap peas, cut diagonally into thirds
  • 250 g frozen prawns, peeled and cooked (organic), defrosted
  • 1 tsp salt
Dressing
  • 4 tbsp lemon juice
  • 4 tbsp olive oil
  • 0.5 dl vegetable bouillon
  • 0.25 tsp salt
  • 1 bunch wild garlic, finely chopped
  • a little pepper
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And that's how it's done
And that's how it's done
Potatoes
Cook the potatoes and lentils in salted water for approx. 20 mins., drain.
Vegetables
Without adding any oil, toast the almonds in a frying pan until golden brown, remove and set aside. Heat the oil in the same pan, fry the potatoes and lentils for approx. 5 mins., transfer to a bowl. Add a dash of oil, fry the asparagus and sugar snap peas for approx. 5 mins., add the prawns, fry for approx. 2 mins., season with salt, add to the potatoes, mix.
Dressing
Whisk together the lemon juice, oil and stock, season. Add the wild garlic, vegetables and prawns, mix. Scatter the reserved almonds over the top.