Baked potatoes with feta yoghurt

Name: Baked potatoes with feta yoghurt
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1.5 kg medium-sized new potatoes (about 16 pieces); 7-10 Tbsp Oil; 3 tablespoons (40 g) Sunflower seeds; 1 bundle (300 g) Radishes; 100 g Lentil sprouts; 1 (100 g) large bunch of flat parsley; 100 g Feta; 500 g Skimmed milk yoghurt; 7-10 Tbsp salt and pepper; 12 discs Black Forest Ham (à 7-8 g)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1.5 kg medium-sized new potatoes (about 16 pieces)
7-10 Tbsp Oil
3 tablespoons (40 g) Sunflower seeds
1 bundle (300 g) Radishes
100 g Lentil sprouts
1 (100 g) large bunch of flat parsley
100 g Feta
500 g Skimmed milk yoghurt
7-10 Tbsp salt and pepper
12 discs Black Forest Ham (à 7-8 g)

Directions

1
Wash and cover the potatoes and cook for about 15 minutes. Then drain and place on an oiled baking tray. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for about 20 minutes.
2
Roast the sunflower seeds in a pan without fat and remove them. Clean and wash the radishes and cut them into sticks. Sort sprouts, rinse and drain well. Wash parsley, shake dry and cut into fine strips, except for a little garnish.
3
Finely crumble the cheese and mix it with the yoghurt. Season to taste with pepper and a little salt. Mix sunflower seeds, sprouts, radishes and parsley. Stir a good half into the feta yoghurt.
4
Take the potatoes out of the oven and break them open. Serve with feta yoghurt and ham, sprinkle with the sprout mixture and garnish with the rest of the parsley. Add the remaining yoghurt.