Preparation time: 30 minutes
1 cup plain yogurt
1 cup thinly sliced onion
1 cup thinly sliced celery
1 cup coarsely chopped spinach
Half a cup diced red and yellow bell peppers
Half a cup shredded carrots
1 tablespoon snipped fresh basil
5 tablespoons olive oil
Salt and freshly ground pepper to taste
Chopped coriander for garnish
How to prepare the dish
– Peel the potatoes and place them whole (do not poke) into microwave-safe dish. Sprinkle a few drops of olive oil. Cover it with a plastic wrap and poke small hole in plastic. Microwave on high for 10 to 12 minutes depending on strength of microwave. Carefully remove cover from dish due to steam build-up and let cool.
– Once they cool down, cut them into bite-size pieces. Place them in a large salad bowl. Add yogurt, spinach, onion, celery, red and yellow bell peppers, grated carrot and snipped fresh basil.
– Pour the remaining spoons of olive oil in the salad, along with salt and pepper as per taste. Toss well so all the ingredients mix. Garnish with coriander.
– You may serve this salad right away or serve it refrigerated for at least an hour to allow flavours to blend.