Filter
Reset
Sort ByRelevance
Soupster
Purslane with white cheese and oregano
Purslane with white cheese, cinnamon and oregano.
Share
Tweet
Pin
Whatsapp
Print
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! .
Blogs that might be interesting
-
15 minSmall dishtomato, sage, mild olive oil, lemon,tomatoes on oil
-
90 minSide dishgarlic, extra virgin olive oil, hüttenkäse,hüttenkäse with roasted garlic
-
15 minSide dishegg, White wine vinegar, olive oil, capers, lettuce, arugula, lamb's lettuce, radishes, cress,spring salad with radish and cress
-
55 minSide dishsweet potato, garlic, traditional olive oil, paprika, fresh coriander, Greek yoghurt,potato with dip
Nutrition
205Calories
Sodium17% DV400mg
Fat23% DV15g
Protein16% DV8g
Carbs2% DV5g
Fiber32% DV8g
Loved it