Purslane with white cheese and oregano

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! .