Vegan | Vegetarian

500 g potatoes
1/2 cucumber
3 tomatoes
50 g yoghurt (1.5% fat)
1 pinch iodised salt
1 pinch black pepper
1 pinch marjoram
1 pinch thyme
1 pinch basil
1 tablespoon water
2 tablespoons pumpkin seeds
60 g gouda

Boil the potatoes in their skins, peel them, slice them, and place them in a large bowl. Wash the cucumber and tomatoes. Peel and dice the cucumber, then add it to the potatoes. Wash, remove the stalks, and cut the tomatoes into eight pieces before mixing them into the salad. Dice the gouda and add it to the mixture. Combine the yoghurt and water, season with salt, pepper, marjoram, thyme, and basil, then mix into the salad and let it marinate for 1 hour. Toast the pumpkin seeds in a pan without adding any fat and sprinkle them over the salad.

Extra tip*

If extra fat is required, whole milk yoghurt can be used for the dressing.

*(Additional calories for individuals with particularly high caloric requirements – such as those in roles requiring standing for at least 8 consecutive hours a day, or high-level athletes training for at least 8 hours a week)

Energy 419 kcal | Protein 21.6 g | Carbohydrates 43.3 g | Fibre 6.71 g | Fat 16.8 g