1.

Blend together 200g Greek yogurt, 50g light mayo, 1 tsp garlic, 1 tsp dill, and 1 tsp parsley to make the yogurt ranch sauce.

2.

Peel and cut the potato into thin fries. Soak them in cold water for a few minutes, then pat them dry and toss with a little oil and paprika powder. Bake in the oven at 200°C for 18 minutes.

3.

Finely chop half an onion and dice the pickle.

4.

In a non-stick pan over medium heat, cook 200g of lean ground beef with the chopped onion until the beef is browned and cooked through. Add a splash of milk, then top with cheese and cover to let it melt, creating a creamy consistency. Season to taste.

5.

Arrange the fries and beef in a bowl, sprinkle with diced pickles, drizzle ranch sauce over the top, and finish with a touch of dill seasoning.