Super Power Salad with Oregano Fried Potatoes

Rinse the chicory, cut in half, remove the stem and separate the leaves. Rinse the tomatoes, remove the stem and the green parts. Roast the sesame seeds without fat in a frying pan.

Now evenly distribute the chicory leaves on plates, season a little bit with salt and drizzle with a little walnut oil.

Mix the yogurt with the juice of one lemon, salt and pepper, add the curry and the kitchen herbs. Dice the avocado flesh and spread it evenly over the lettuce.

Sprinkle the lentil germs on top, season with a little salt and drizzle a tiny bit of walnut oil.

In the meantime, boil the crab tails in water until they have a red color.

Spread the yogurt cream evenly on the lettuce and place the crab tails on top. Lightly pepper and sprinkle with the toasted sesame seeds.

Remove the peel from the potatoes, make and cut them in half lengthwise. Cut the onions into strips, add olive oil to the frying pan and heat. Roast the potato halves from both sides. Add oregano to taste and season with a little salt and freshly ground pepper.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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