Jacket potatoes with herb quark and linseed oil

Ingredients

For 1 serving

• Potatoes300 g
• Quark200 g
• Chives4 g
• Dill3 g
• Radishes60 g
• Flaxseed oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose,

Method

1. Scrub the potatoes well, put them in a pan covered with cold salted water and bring to the boil; cook for 20–25 minutes, until a knife slides in without resistance.
2. Meanwhile wash and finely chop the chives and dill. Mix the quark with the herbs, salt, black pepper and a splash of cold water until smooth and creamy.
3. Wash and trim the radishes and slice them into thin rounds.
4. Drain the potatoes, cut a cross in the top of each and squeeze the sides to open them; salt lightly.
5. Serve the hot potatoes with the quark, radishes and a drizzle of raw flaxseed oil (don't heat it: it loses its benefits and turns bitter).