New potatoes with feta sprouts yoghurt

Name: New potatoes with feta sprouts yoghurt
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 12 new medium-sized potatoes; 100 g Lentil sprouts; 2 Federation Radishes; 1 collar flat leaf parsley; 3 TABLESPOONS Sunflower seeds; 100 g Feta; 500 g low-fat yoghurt; 7-10 Tbsp salt, pepper; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

12 new medium-sized potatoes
100 g Lentil sprouts
2 Federation Radishes
1 collar flat leaf parsley
3 TABLESPOONS Sunflower seeds
100 g Feta
500 g low-fat yoghurt
7-10 Tbsp salt, pepper
baking paper

Directions

1
Wash the potatoes thoroughly. Cover and boil in water for about 15 minutes. Line a baking tray with baking paper. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Drain the potatoes and place them on the baking tray.
2
Bake in a hot oven for about 20 minutes.
3
Rinse the sprouts and let them drip off. Clean, wash and chop the radishes. Wash and chop the parsley. Mix everything with sunflower seeds.
4
Crumble the feta, mix with yoghurt. Season to taste with salt and pepper. Stir in half the sprout mix. Break open potatoes. Serve with yoghurt and rest of sprout mix. Ham tastes good with it.