Ingredients

• 100 grams Shallots
• 1 clove of garlic
• 1 tablespoon hot mustard
• 1 tablespoon vinegar
• 2 tablespoon ‘s paprika powder
• 3 tablespoon olive oil.
• Salt and pepper to taste
• 1 red capsicum
• 300 grams zucchini
• 60 grams Feta cheese
• 300 grams potato
• 20 grams toasted salted pumpkin seed
• Corriander leaves

Method

Cut shallots finely, chop garlic and mix with mustard, vinegar, paprika powder , 4 tablespoons water, 2 tablespoons, olive oil. Peel and cut potatoes into 1 cm cubes and fry with the remaining olive oil until golden brown and crispy. Add pumpkin seeds and cool it down . Cut the rest of the vegetables to the same size and mix with the potatoes with feta cheese.. Add the vinaigrette, mix well and dress on a plate. Decorate with some corriander leaves.