INGREDIENTS:
360 g of Free go quick-frozen Gluten-free cream cheese potato packet
5 dl of edible oil
½ of an iceberg lettuce
1 cucumber
1 bunch of radishes
1 red onion
2 tomatoes
1 (yellow) California bell pepper
salt
olive oil

Preparation:
Dice the onion, tomato, cucumber and radish, chop the pepper into any shape you like and finely shred the lettuce. Place the vegetables in a bowl, toss gently and season with salt to taste. At the end, drizzle with a little olive oil and, if you like, sprinkle your spring salad with a variety of seeds, such as pumpkin seeds.Fry the frozen Free go potato pockets in plenty of hot oil at 175-180 °C for 2-3 minutes, turning constantly, until golden and crispy. Then remove and drain off the oil on paper towels.
Place the potato packets on a plate and serve with the prepared salad.
Bon appetite!