New potato and honey mushroom salad

Ingredients:

500 g baby white button mushrooms
honey, ground ginger, salt, oil
new potatoes, rosemary, salt
spring onions, radishes
for the salad: lettuce, plain yoghurt, dill, salt

Preparation:
Wash the mushrooms, toss in a little oil, season with salt, and fry. Add the honey and ground ginger and caramelise until golden brown.

Sprinkle the new potatoes with salt and rosemary and roast in the oven.

Slice the spring onions into rings, cut the radishes into quarters, and combine with the other ingredients. Serve with the lettuce, tossed in a dill and yoghurt dressing.