No-Fish Fingers with Creamy Yogurt-Dill Potato Salad
with mesclun salad & lemon wedges
Mesclun is a French salad mix that originates from the Provence region. Its name means "mixture" in the Provençal dialect, and as it only includes young salad leaves, it's typically very tender.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 piece
Plant-based fish fingers
(Contains: Tarwe, Gluten May be present: Gerst, Gluten, Haver, Mosterd, Soja)
250 g
Baby potatoes
½ piece
Cucumber
½ piece
Lemon
2.5 g
Fresh dill
(May be present: Selderij)
½ piece
Onion
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
40 g
Mesclun
65 g
Red cherry tomatoes
Not included in your delivery
1 tablespoon
White wine vinegar
½ teaspoon
Mustard
½ tablespoon
Sunflower oil
1 tablespoon
Water for the sauce
¼ piece
Low sodium vegetable stock cube
1.5 tablespoon
Extra virgin olive oil
1.5 tablespoon
[Plant-based] mayonnaise
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan.
- Wash the baby potatoes and slice them into rounds of 1cm thickness.
- Cook the baby potatoes for 12 - 15 minutes and then drain. Rinse under cold water and set aside.
- Thinly slice the cucumber and transfer to a large bowl. Add a pinch of salt and toss well to combine. Allow to stand for 10 minutes, then drain the excess liquid.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the 'fish' fingers for 4 - 6 minutes until evenly browned.
- Meanwhile, finely chop the onion and the dill.
- Juice half of the lemon and then cut the rest into wedges.
- Halve the cherry tomatoes.
- In a large salad bowl, combine the extra virgin olive oil and the sugar with half each of the onion and white wine vinegar.
- Add the mesclun, the cherry tomatoes and some lemon juice as preferred.
- Season to taste with salt and pepper, then toss well to combine. Set aside until serving.
- In a large bowl, combine the yogurt with the mayonnaise, dill and mustard, along with the rest of the onion and white wine vinegar. Add the water and crumble in the stock cube (see pantry for amounts).
- Add the cucumber and baby potatoes, then mix well to combine. Season with salt and pepper.
- Serve the potato salad with the mesclun salad, the 'fish' fingers and the lemon wedges.
