Instructions: Wash the potatoes with their skins. Thinly slice. Steam for until crisp tender (about 12 mins) ALSO, peel completely or stripe-peel decoratively the cucumber and cut into thin slices. Add to the steamer and cook about 3
minutes. Drain well. Layer the potatoes, top with cucumber, in a serving dish; generously pepper each layer. Sprinkle with mint leaves and dab with
the dressing. The dressing spreads as the dish cools. Leave to marinate for
up to 30 minutes. Refrigerate if you marinate for more than 30 minutes.

Dressing: Finely dice the (canned) pear and blend with the yogurt. Add the carrot and stir. Add pear juice to taste and to thin.

Variation:
* Finely mince a clove of fresh garlic with a fresh herb

(mint,
tarragon, parsley, etc.) and combine with the pepper. Seasoning the potatoes with this blend and proceed.

Serves 4 as small salad: 114 cals, 0.7g fat, 4.9% cff Serves 2 as side dish: 229 cals, 1.3 g fat, 5.0% cff

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