Colorful potato salad with minute steak and lemon curd

Name: Colorful potato salad with minute steak and lemon curd
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 150 g baby potatoes; 1 tablespoon (10 ml) Wine Vinegar; 1 tsp (7 g) medium hot mustard; 1 tablespoon (10 ml) Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 teaspoons (5 g each) Rapeseed oil; 1 (30 g) Shallot; 6–8 Chive straws; 5 (10 g each) cherry tomatoes; 25 g Rocket; 75 g Low-fat curd; 2 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1/4 untreated lemon; 7-10 Tbsp 1 "Minute steak" of pork (approx. 75 g)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

150 g baby potatoes
1 tablespoon (10 ml) Wine Vinegar
1 tsp (7 g) medium hot mustard
1 tablespoon (10 ml) Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 teaspoons (5 g each) Rapeseed oil
1 (30 g) Shallot
6–8 Chive straws
5 (10 g each) cherry tomatoes
25 g Rocket
75 g Low-fat curd
2 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1/4 untreated lemon
7-10 Tbsp 1 "Minute steak" of pork (approx. 75 g)

Directions

1
Wash the potatoes, cook in boiling water for about 15 minutes, drain and rinse. Mix vinegar, mustard and stock, season with salt and pepper. Slowly stir in 1 teaspoon rapeseed oil
2
Peel and finely dice the shallot. Wash the chives and, except for a little bit for garnishing, cut into fine rolls. Stir the diced shallots and chives into the vinaigrette
3
Peel the potatoes and halve them lengthwise. Wash and halve the tomatoes. Wash and clean the rocket. Add potatoes, tomatoes and rocket to the vinaigrette and mix. Season potato salad with salt and pepper
4
Mix quark, lemon juice and zest, season with salt and pepper. Wash the meat, dab dry, season with salt and pepper. Heat 1 teaspoon of oil in a small coated frying pan, fry the meat for 1-2 minutes on both sides. Arrange salad with meat and quark and garnish with chives