- 2 mushroom burgers
- 250 g endive
- 75 g watercress
- 1 1/2 tbsp lemon juice
- sm bunch chives
- 250 g kreeltjes
- 125g greek yogurt
- 1 1/2 tbsp walnuts
- 1 tbsp olive oil
- 1 tsp curry powder
- pepper and salt
Cut the endive in 2 and remove the hard core. Cut into peices and and sprinkle with half the lemon juice.
fine cut the chives. Chop the walnuts. Clean the potatoes but leave the skins on. Cook the potatoes for 20 minutes in lightly salted water. Let cool and then cut in 2.
Mix the rest of the lemon juice with the yogurt and curry powder and half the olive oil. Mix in the chives and add salt and pepper to taste.
Use the remaining oil to fry the mushroom burgers in the pan. (about 3 min each side)
Mix the endive, watercress, potatoes and dressing in a bowl. Serve with the burgers.