Potato salad with fried zucchini, peppers and chickpeas

Name: Potato salad with fried zucchini, peppers and chickpeas
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 1 Courgette; 1 red pepper; 1 can(s) (425 ml) Chickpeas; 6-8 Stem(s) Parsley; 1 Onion; 2 Garlic cloves; 250 g creamy milk yoghurt; 5 TABLESPOONS Olive oil; 7-10 Tbsp juice and peel of 1/2 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar; 7-10 Tbsp ground cumin

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1 Courgette
1 red pepper
1 can(s) (425 ml) Chickpeas
6-8 Stem(s) Parsley
1 Onion
2 Garlic cloves
250 g creamy milk yoghurt
5 TABLESPOONS Olive oil
7-10 Tbsp juice and peel of 1/2 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Sugar
7-10 Tbsp ground cumin

Directions

1
Wash the potatoes in boiling water and cook for about 20 minutes. In the meantime wash and clean the zucchini and cut them into quarters lengthwise. Cut the quarters into pieces. Wash and clean the peppers and cut them into slices.
2
Drain the chickpeas in a sieve. Wash the parsley and dab dry. Pluck off the leaves and chop them coarsely, except for a little to garnish. Drain potatoes, rinse with cold water, peel and dice.
3
Peel and finely dice the onion and garlic. Mix yoghurt, 3 tbsp. oil, lemon juice and zest, onion and half the garlic. Season with salt, pepper and sugar. Flavour with cumin. Heat 2 tablespoons of oil in a large frying pan.
4
Fry the zucchini and peppers for about 4 minutes, turning them over. About 1 minute before the end of the cooking time add the remaining garlic and season with salt and pepper. Mix potatoes, zucchini, bell peppers, chick peas and parsley.
5
Stir the dressing into the salad. Garnish with parsley. Crumbled feta cheese tastes good with it.