Potato, sardine and glasswort fresh salad

10 min preparation - 20 min cooking
2/3 servings 

For the salad:
1 can of sardine fillets without oil, thyme and lemon
500g potato
150g fresh or canned glasswort
6 radishes

For the sauce: 
1 Greek yogurt
1 teaspoon of mustard
1/2 lemon juice
1 tablespoon of rapeseed oil
1/2 minced garlic clove
1/2 chopped shallot


Cook the potatoes in boiling salted water for 15 minutes. Drain them and let them cool down. Peel them and cut them into thick slices.

Cook the glasswort in boiling salted water for 5 minutes. Drain them and let them cool down.

Wash the radishes and cut them into very thin slices.

Put the potatoes, glasswort, radishes and sardine fillets together in a salad bowl.

For the sauce, mix the Greek yogurt with the mustard, rapeseed oil, lemon juice, garlic, parsley and chopped shallot. Add salt and pepper.

Once done, add it to the salad, mix together well and serve chilled.

La Perle des Dieux' tin of oil-free sardine fillets with thyme and fresh lemon. Net weight: 115g

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