سلطة البطاطا

Wash the potatoes thoroughly and cut them into small, even pieces.

Place the potatoes in a pot and cover them with boiling water; boil until tender, then drain.

Transfer the boiled potatoes to a baking tray lined with aluminum foil, and season with salt, black pepper, olive oil, and thyme.

Wash the red bell peppers and cut them into slices, then place them on a baking tray lined with aluminum foil, drizzle with olive oil and sprinkle with salt.

Bake the potatoes and red bell peppers in the oven until golden and tender

Peel the roasted peppers and cut them into smaller slices.

Slice the red onion thinly, cut the green olives and sun-dried tomatoes, and prepare the arugula.

Prepare the dressing by mixing the pesto, plain yogurt, mayonnaise, and lemon juice in a mixing bowl.

Place the roasted potatoes, peppers, and other ingredients (onion, olives, sun-dried tomatoes, arugula) in a large mixing bowl.

Pour the dressing over the salad and mix well to combine all ingredients.

Serve the salad on a serving plate.

Garnish the salad with pumpkin seeds or chopped coriander, and taste to adjust seasoning before serving.