Purslane with white cheese and oregano

Name: purslane with white cheese and oregano
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 press orange cleaned up; 1.200 g purslane; 1 bunch onion; 2 el lemon juice; 4 el Greek olive oil; 1 tl cinnamon; 2 twig fresh oregano from bag of fresh Italian spice mix, 20 g; 100 g white cheese cubes

Purslane with white cheese, cinnamon and oregano.

Ingredients

Directions

Cut 2 long strips of the orange peel. Squeeze out half of the fruit. The other half is not used.
In a large pan, bring a layer of water with a little salt to the boil and let the orange peels gently draw in 5 min.
Wash the purslane and possibly cut the stems roughly.
Remove the peel from the water and boil the purslane in the remaining water in 2-3 minutes until al dente.
Cut the spring onion into rings. Mix in a bowl with 2 tbsp orange juice, the lemon juice and the oil. Season the dressing with pepper, salt and cinnamon.
Cut the oregano fine. Let the purslane drain well and push out the excess moisture. Spoon in a bowl and mix in the dressing and oregano.
Crumble the cheese cubes over it and serve. Yummy! .

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Nutrition

205Calories

Sodium17% DV400mg

Fat23% DV15g

Protein16% DV8g

Carbs2% DV5g

Fiber32% DV8g

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