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🍽️ Leaf salads with peppery dressing

437 kcal · 30 min · 4 servings

Ingredients

• 1 sprig thyme
• 1 clove garlic
• sea salt
• 200 g potatoes (about egg-sized)
• 1 tbsp olive oil
• 1 tsp green peppercorns (in brine)
• 200 g yogurt (1.5% fat)
• 2 tbsp reduced-fat salad cream
• 1 tbsp red wine vinegar
• 250 g tomatoes (3 tomatoes)
• 250 g baby salad mix
• 2 pieces tuna fillet (125 g each)
• pepper

Instructions

1. 1. Wash the thyme under running water.
2. 2. Shake the herb dry.
3. 3. Pluck the thyme leaves from the stems.
4. 4. Peel the garlic clove.
5. 5. Roughly chop the thyme and garlic.
6. 6. Mix the chopped ingredients with a pinch of sea salt.
7. 7. Wash the potatoes thoroughly.
8. 8. Brush the potatoes clean.
9. 9. Peel the potatoes if necessary.
10. 10. Halve the potatoes lengthwise.
11. 11. Place the potato halves in a baking dish with the cut side up.
12. 12. Sprinkle seasoning salt over the potatoes.
13. 13. Drizzle olive oil over the potatoes.
14. 14. Preheat the oven to 200 degrees (convection: 180 degrees, gas level 3).
15. 15. Bake the potatoes for about 25 minutes.
16. 16. Drain the peppercorns.
17. 17. Catch the drained liquid (the brine) in a container.
18. 18. Finely chop the peppercorns.
19. 19. Put the peppercorns and the collected brine into a bowl.
20. 20. Add yogurt to the bowl.
21. 21. Add salad cream to the bowl.
22. 22. Add red wine vinegar to the bowl.
23. 23. Whisk all ingredients to make a dressing.
24. 24. Season the dressing with salt.
25. 25. Wash the tomatoes.
26. 26. Halve the tomatoes.
27. 27. Cut out the stem attachments of the tomatoes in a wedge shape.
28. 28. Cut the tomatoes into wedges.
29. 29. Clean the leaf salads.
30. 30. Wash the leaf salads.
31. 31. Dry the leaf salads in a salad spinner.
32. 32. Cut or tear the leaf salads into bite-sized pieces.
33. 33. Take the potatoes out of the oven.
34. 34. Let the potatoes cool down briefly.
35. 35. Pat the tuna dry with kitchen paper.
36. 36. Season the tuna with salt.
37. 37. Season the tuna with pepper.
38. 38. Heat a grill pan without additional fat.
39. 39. Grill the tuna pieces for about 1 minute on each side.
40. 40. Mix the leaf salads with the tomatoes.
41. 41. Add half of the dressing to the salad-tomato mixture.
42. 42. Divide the salad mixture onto two plates.
43. 43. Arrange the salads with the potatoes.
44. 44. Arrange the salads with the tuna.
45. 45. Drizzle the remaining dressing over the arranged salads.

Nutrition per serving

• kcal: 437
• Protein: 36 g · Fett/Fat: 21 g · Carbs: 23 g