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🍽️ Potato and Rocket Salad with Peas

436 kcal · 30 min · 4 servings

Ingredients

• 600 g new, small potatoes
• 1 bunch arugula
• 150 g frozen peas
• 1 red onion
• 200 g feta
• 2 tbsp chopped basil
• 4 tbsp white balsamic vinegar
• 4 tbsp vegetable broth
• 6 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Bring a pot of salted water to a boil.
3. 3. Add the potatoes to the boiling water.
4. 4. Cook the potatoes for about 25 minutes until tender.
5. 5. Drain the water and let the potatoes drip dry.
6. 6. Wash the rocket (arugula) thoroughly.
7. 7. Remove any damaged or wilted leaves.
8. 8. Spin-dry the rocket.
9. 9. Bring a new pot of salted water to a boil.
10. 10. Cook the peas for 4 minutes.
11. 11. Drain the peas.
12. 12. Rinse the peas with cold water to stop the cooking process.
13. 13. Let the peas drip dry well.
14. 14. Peel the onion.
15. 15. Slice the onion into thin rings.
16. 16. Heat 1 tablespoon of oil in a pan.
17. 17. Sauté the onion rings in the oil until they are translucent.
18. 18. Crumble the feta cheese with your hands.
19. 19. Whisk vinegar, broth, oil, salt, and pepper together in a bowl to make a dressing.
20. 20. Add the potatoes, rocket, peas, onions, and feta to the bowl.
21. 21. Toss all ingredients well with the dressing.
22. 22. Let the salad marinate for 30 minutes.

Nutrition per serving

• kcal: 436
• Protein: 14 g · Fett/Fat: 27 g · Carbs: 32 g