Ingredients:

– 750g small, fresh potatoes

- Vegetable oil

– A handful of green beans

– ¼ Rotkabis (red cabbage)

– 1 red onion

– 1 bunch of radishes

– Fresh dill

– 200 g natural yogurt

- 2 garlic cloves

– 1 lemon

– Vegetable broth

- Salt and pepper

– Some sugar or honey

– Flowers to decorate

Preparation:

Quarter the potatoes, mix them in a bowl with the oil, salt and pepper, then bake at 200° for about 30 minutes until golden. Meanwhile, cook the beans in salted water until al dente and cut the red cabbage and radishes into thin strips/slices. Chop the onion finely. For the sauce, mix the natural yogurt with the juice of a lemon, salt, pepper, vegetable stock, chopped dill and the pressed garlic cloves. If necessary, add a little sugar or honey and season to taste.

Then mix the cooled potatoes with the yogurt sauce, the red cabbage, the radishes, the onion and the beans. Decorate with dill and flowers and then enjoy outside in the sun 😊