A loaded Salad Bowl with crispy Parmesan Potato Wedges and basil pesto is a delicious, filling lunch and loaded with nutritious ingredients.
knusprige potato wedges
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Preheat the oven to 180°C / 356°F top and bottom heat.
Wash the potatoes, dry them and cut them in half lengthways. Divide each half into thirds again to create “wedges”. Place these in a large bowl and mix evenly with the oil.
Mix the breadcrumbs, parmesan, salt and pepper in a bowl and sprinkle over the wedges. Mix until all potato wedges are evenly coated.
Place the wedges side by side on a baking tray lined with baking paper. Bake in the preheated oven until golden brown, about 25 minutes. Turn once after 15 minutes.
Salad
To make the dressing, wash the lemons with hot water, dry them, rub the peel and squeeze out the juice. Mix together olive oil, lemon juice, 1/2 tablespoon of the finely grated zest of a lemon, salt and pepper (use the remaining lemon zest for another purpose).
Wash and clean the rucola, tomatoes, radishes, radiccio and spring onions. Halve the tomatoes, thinly slice the radishes and spring onions, and roughly dice the radicchio.
Arrange all ingredients in bowls. Top with the cress (or sprouts), crumbled feta, croutons and basil pesto. Divide the potato wedges between the plates. Drizzle with the dressing just before serving and enjoy.
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