Vegan | Vegetarian

350 g potatoes

75 ml of yeast - or vegetable broth

1 pinch iodized salt

1 pinch pepper

40 g alfalfa sprouts

40 g lentils, sprouted

1 tomato

1 Tbsp. capers

2 tsp. mild mustard

1 egg

1 Tbsp. wine vinegar

2 Tbsp. sunflower oil (cold pressed)

approx. ½ tsp. honey

Cook potatoes, peel, and cut into slices. Add 50 ml hot vegetable broth, salt, and pepper, and allow to cool. Rinse alfalfa sprouts and lentil sprouts. Remove seeds from tomatoes and dice. Drain the capers. For the sauce, whisk together mustard, red wine vinegar, sunflower oil, honey, 25 ml vegetable broth, and boiled egg. Combine together sauce and salad ingredients.

Since the potato salad is relatively low in calories, allow for a serving of seasonal fruit (other than bananas).

Extra tip*

For higher energy needs, multiply recipe by 1.5. Serve a quark dish (alternatively cottage cheese) with fruit for dessert.

*(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 410 kcal | Protein 10.6 g | Carbohydrates 58.9 g | Fibre 6.72 g | Fat 13.7 g