members recipes

Ingredients
Potatoes 6-8 PCs.

Fennel 1 PCs.

1 bunch Fresh dill

70 g Capers

White onion 1 PCs.

4 cloves of Garlic

Natural yoghurt or nonfat sour cream 250 g

Salt, pepper, lemon juice

Olive oil

Method
Clean the Potatoes and cut into medium dice. Fennel cut into rings, white onion into semirings, garlic and capers finely chop.

Boil the potatoes in salted water for 10 minutes, move into deep bowl and until hot - add 2 TBL.SP olive oil, pepper, capers, garlic and juice of 1/3 lemon. Mix thoroughly and allow the potatoes to absorb all the aromas of 10-15 minutes.

During this time boil the fennel for 2-3 minutes. White onion scald by boiled water, salt, add olive oil and lemon juice and mix thoroughly.

Collected salad. On the plate put the fennel. Potatoes dress with yoghurt and put on top of fennel. On top put a bit of white onions and fresh dill, decorate by paprika or turmeric.