Yogurt Vegetable Stew

Boil water with sea salt and oil.

Add the onion rings, the peeled, sliced potatoes and the cleaned, chopped vegetables to the boiling water. Cut the lemon into thin slices and put them on top of the vegetables. Close the pot and cook for 20 minutes.

Season the yogurt heartily with herb salt and freshly ground pepper and stir through with the finely chopped parsley.

Remove the lemon slices and pour the parsley yogurt over the vegetables Form.

Also sprinkle with feta cheese and dill.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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