2 potatoes, floury
50 gms Californian walnuts
1 untreated lemon
1-2 cloves garlic
1 teaspoon olive oil
2 teaspoons fresh thyme leaves
40 gms black olives (pitted)
150 gms yoghurt (10% fat)

4 carrots
1 bunch celery
1 each red, green and yellow pepper


  1. Wash potatoes, cook in salted water.
  2. Chop the walnuts and roast them briefly in a frying pan. Pour on a plate to cool.
  3. Rinse the lemon, pat dry and rub the skin out, squeeze out the juice. Peel and dice garlic. Heat olive oil in a small pan. Fry the garlic and thyme in it for a short time. Finely chop olives.
  4. Peel carrots and cut in half, large quarters. Rinse celery and paprika, clean and cut into strips.
  5. Drain potatoes, peel and squeeze through a potato squeezer. Allow to cool slightly and stir with yogurt. Stir in so much lemon juice until a cream is formed. Season with salt and pepper. Stir in the garlic and thyme mixture, walnuts, lemon zest and olives, season to taste and arrange with vegetable sticks.
  6. Serve with baguette.