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🥗 Crispy potato wedges, juicy pork steaks, and fresh cucumber-pepper salad

640 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• oil 5 tbsp
• salt pinch
• pepper, black ground pinch
• pepper, sweet 1 tsp
• cucumbers 1 pc
• bell pepper 1 pc
• onions, red 1 pc
• lime 1 pc
• garlic cloves 1 pc
• parsley, fresh 20 g
• yogurt, plain 150 g
• sugar pinch
• honey 1 tsp
• pork minute steaks 600 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Wash the potatoes thoroughly.
3. 3. Cut the unpeeled potatoes into wedges.
4. 4. Place the potato wedges on a baking tray lined with baking paper.
5. 5. Add 2 tablespoons of oil and mix everything well.
6. 6. Season the potatoes with salt, pepper, and paprika powder.
7. 7. Roast the wedges in the oven for about 25 minutes.
8. 8. Wash the cucumber under running water.
9. 9. Cut off the ends of the cucumber.
10. 10. Slice the cucumber diagonally into thin rounds.
11. 11. Cut the cucumber slices into thin strips.
12. 12. Wash the bell pepper thoroughly.
13. 13. Halve the bell pepper lengthwise.
14. 14. Remove the core and seeds from the bell pepper.
15. 15. Slice the bell pepper diagonally into thin strips.
16. 16. Halve the onion.
17. 17. Peel the onion halves.
18. 18. Slice the onion into rings.
19. 19. Halve the lime.
20. 20. Squeeze the juice out of the lime.
21. 21. Peel the garlic.
22. 22. Finely chop the garlic.
23. 23. Wash the parsley.
24. 24. Shake the parsley dry.
25. 25. Pluck the parsley leaves from the stems.
26. 26. Finely chop the parsley leaves.
27. 27. Put the yogurt into a cup.
28. 28. Season the yogurt with salt and pepper.
29. 29. Add a pinch of sugar to the yogurt.
30. 30. Flavor the yogurt with the lime juice.
31. 31. Stir the chopped garlic into the yogurt.
32. 32. Put 1 tablespoon of lime juice into a bowl.
33. 33. Add 2 tablespoons of oil to the lime juice.
34. 34. Add 2 tablespoons of water to the oil-lime mixture.
35. 35. Season the dressing with salt and pepper.
36. 36. Stir 1 teaspoon of honey into the dressing.
37. 37. Add the cucumber strips to the bowl.
38. 38. Add the pepper strips to the bowl.
39. 39. Add the onion rings to the bowl.
40. 40. Toss the vegetables in the dressing.
41. 41. Mix the salad well.
42. 42. Rinse the meat under cold water.
43. 43. Pat the meat dry with kitchen paper.
44. 44. Season the meat with salt.
45. 45. Put 1 tablespoon of oil into a frying pan.
46. 46. Heat the oil in the pan until very hot.
47. 47. Sear the pork steaks on the first side for about 2 minutes.
48. 48. Sear the pork steaks on the second side for about 2 minutes.
49. 49. Take the potato wedges out of the oven.
50. 50. Sprinkle the chopped parsley over the potatoes.
51. 51. Plate the potato wedges.
52. 52. Plate the pork steaks.
53. 53. Serve the crunchy salad alongside.
54. 54. Serve the lime dip alongside.
55. 55. Enjoy your meal!

Nutrition per serving

• kcal: 640
• Protein: 40 g · Fett/Fat: 35 g · Carbs: 45 g