– 4 potatoes – 200g yoghurt
-1 bulb of garlic
-1 tablespoon of mustard Tabasco
-Eat Pink salt and pepper ribs 1 Belgian endive
-apple cider vinegar
INSTRUCTIONS: Peel the potatoes and cut them into a rectangular shape, then boil them in boiling water for 5-6 mins.
Season the Greek yoghurt with a little smoked paprika, a clove of garlic without the stem, a tablespoon of mustard, a few drops of Tabasco, and salt and pepper.
Brown the potatoes on both sides in a pan with some herbs. Cut the endive into 4 or 6 pieces and season it with apple cider vinegar, oil, salt, pepper, lemon peel, garlic and herbs, then leave the flavours to develop for 10 mins.
Reheat the Eat Pink ribs and plate up.
SALT AND PEPPER RIBS: POTATOES, PAPRIKA YOGHURT AND MARINATED ENDIVE