Potato Salad with BIO Microgreens and Red Grapes

Ingredients:

• 50 g packets of bio microgreens (Rocket, Broccoli, Mustard, Spinach, etc.)
• 600 g baby potatoes, cut in half, with their skins on
• 200 g red grapes
• 2 tbsp olive oil
• 1 tbsp thyme honey FoodsCross
• 1 tbsp mustard
• Paprika
• 1-2 sprigs of fresh thyme

For the recipe we used:

Instructions:

1. In a bowl, combine the FoodsCross honey, mustard, salt, pepper, paprika, thyme, and olive oil.
2. Lay a sheet of parchment paper on a baking sheet and place the potatoes with the dressing.
3. Stir and close the parchment paper tightly into a roll.
4. Bake in a preheated oven at 200°C for 40 – 45 minutes.
5. On a plate, spread the microgreens, place the potatoes after they have cooled, and finally add the grapes cut in half.

Microgreens are a rich source of vitamins, minerals, and phytochemicals that boost the immune system and overall health. Grapes are high in vitamins A, B and C. They contain polyphenols and potassium and their consumption helps detoxify the body. Olive oil provides monounsaturated fatty acids that enhance cardiovascular health. Thyme honey contains antioxidants and antibacterial properties that boost the immune system.