Crispy Truffle Potato with 3 dips

Ingredients:

• 12 Aviko Hash Browns
• 1 bunch fresh herbs, e.g. mint, dill, oregano, basil and thyme
• 1/2 red pepper
• 100 ml extra virgin olive oil
• Juice of 1 lime
• 8 fresh dates
• 400 g Greek yoghurt
• 1/4 tsp chili powder
• 2 tsp (smoked) paprika powder
• 1 tsp za’atar
• 1 sprig of dill
• 1 beetroot (fresh or cooked)
• 1 tsp toasted pine nuts
• 1 black truffle

Method

Preparation: 25 minutes

• Put the leaves and soft sprigs of the herbs in the blender. Remove the seeds from the red pepper and add as well. Pour in the olive oil.
• Coarsely puree the herbs and red pepper in the blender. Season the chimichurri with lime juice, salt and pepper and spoon into a bowl.
• For the yoghurt date dip, wash and pit the dates. In the blender, puree the dates with 100 grams of yoghurt. Stir in another 100 grams of yoghurt (do not puree anymore!) and season with the chili powder and 1/2 teaspoon paprika. Spoon the dip into a bowl. Sprinkle with the za’atar and garnish with dill.
• Peel and grate the beetroot finely. Mix the beetroot with the last 200 grams of yoghurt. Scrub the lime clean and grate the green skin of the fruit. Season the beetroot yoghurt dip with the lime zest, juice, salt and pepper.
• Spoon the dip into a bowl and sprinkle with the pine nuts.
• Sprinkle the Hash Browns with grated truffle and the smoked paprika. Prepare them according to the instructions on the packaging. Serve the Hash Browns on a board with the 3 dips.

Tip: If the dates are less juicy or already slightly dried, soak them in warm water for 15 minutes.