Very soon, summer residents will begin to harvest their first crop of vegetables, which includes radishes - not the most caloric, but quite a healthy root vegetable.
At first, it is eaten simply, with hard-boiled eggs and green salad leaves. If you are bored with spring vegetable salads, you can diversify your diet.
Warm potato and radish salad.
To prepare you will need:
- 600 g potatoes (preferably young);
- 500 g radishes;
- green onions;
- 150 g Greek yogurt;
- 30 g pumpkin seeds;
- 4 tbsp vegetable oil;
- 2 tsp black mustard seeds.
How to cook
Immediately preheat the oven to 200 degrees Celsius and put the potatoes on the stove to boil.
After the water boils, boil the potatoes for 8 minutes, then drain the water and dry the tubers with steam.
The tubers are cut into quarters and placed in a baking dish. The radishes, cut into halves, are placed in a separate dish. The mustard seeds are mixed with vegetable oil and poured over the vegetables.
The forms are placed in the oven. The radishes are baked for 25 minutes, and the potatoes for 35 minutes.
Pumpkin seeds are fried in a dry frying pan, then the ingredients are mixed and seasoned with yogurt, sprinkled with green onions and pumpkin seeds.
Serve warm.
Bon appetit!
