Vegan | Vegetarian

500 g potatoes

1/2 cucumber

3 tomatoes

50 g yogurt 1.5% fat

1 pinch iodized salt

1 pinch black pepper

1 pinch marjoram

1 pinch thyme

1 pinch basil

1 pinch 1 Tbsp. water

2 Tbsp. pumpkin seeds

60 g gouda cheese

Boil potatoes in their skins, peel, slice, and place in a bowl.

Wash cucumber and tomatoes. Peel the cucumber and cut into small pieces, add to the potatoes. Clean the tomato, cut into eighths, and add to the salad. Cut Gouda into cubes and add.

Mix yogurt with water and season to taste with salt, pepper, marjoram, thyme, and basil, stir into the salad and let stand for 1 hour. Roast the pumpkin seeds without oil and sprinkle over the salad.

Extra tip*

For higher energy needs, whole milk yogurt can be used in the dressing.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 419 kcal | Protein 21.6 g | Carbohydrates 43.3 g | Fibre 6.71 g | Fat 16.8 g