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Purslane with white cheese and oregano
Purslane with white cheese, cinnamon and oregano.
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Ingredients
Directions
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Cut 2 long strips of the orange peel. Squeeze out half of the fruit. The other half is not used.
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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.
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Wash the purslane and possibly cut the stems roughly.
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Remove the peel from the water and boil the purslane in the remaining water in 2-3 minutes until al dente.
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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.
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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.
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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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