Summary

Ingredients

• 200 g veetables, purslane, postae linen
• 2 tablespoon vinegar (apple cider vinegar)
• sea-salt
• pepper
• 5 tablespoon olive oil
• 300 g zucchini
• 50 g parmesan cheese

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Instructions

1. Wash and dry the Postelein and simply dress with apple cider vinegar, pepper & salt and olive oil. Wash and dice zucchini and fry vigorously in very hot olive oil. When they are nice and golden brown, add a little salt, sprinkle with freshly grated Parmesan and spread on the salad.