Purslane Salata (winter Purslane) with Fresh Goat Cheese, Garlic and Sesame Seeds
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g purslane (winter purslane)
- 150 g fresh oat cheese or parmesan
- 3 tablespoon sesame seeds
- 5 tablespoon ham, diced
- 8 cloves garlic
- 3 tablespoon vinegar, fruity (e.g. apple cider vinegar, grape vinegar, etc.)
- 3 tablespoon olive oil
- 2 tablespoon honey
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Wash the purslane thoroughly and spin dry. Toast the sesame seeds in a pan until golden brown. Then fry the sliced garlic cloves with a little olive oil until golden. Then remove the garlic slices from the pan and drain on kitchen paper.
- Please do not throw away the oil, it will be used for the dressing. Mix the oil with apple cider vinegar and honey and season with salt and pepper. Now fry the ham cubes in the pan until they are slightly crispy.
- Now arrange the purslane on a large flat plate, mix in the sesame seeds and diced ham and crumble the cheese over it. Finally, spread the garlic slices over the top and pour the dressing over it.
- A spicy cheese can also be used as an alternative to goat cheese. I recommend fresh parmesan.
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