Purslane Salata (winter purslane) with goat's cheese, garlic and sesame seeds

Ingredients for 4 servings:

• 300 g purslane (winter purslane)
• 150 g goat’s cheese or Parmesan
• 3 tbsp sesame seeds
• 5 tbsp ham, diced
• 8 cloves garlic
• 3 tbsp fruity vinegar (e.g. apple cider vinegar, grape vinegar, etc.)
• 3 tbsp olive oil
• 2 tbsp honey
• Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

fresh, fruity salad

Wash the purslane thoroughly and spin it dry. Roast the sesame seeds in a pan until golden brown. Then fry the sliced ​​garlic cloves in a little olive oil until golden yellow. Remove the garlic slices from the pan and drain on kitchen paper. Don’t throw away the oil; you’ll use it for the dressing. Mix the oil with apple cider vinegar and honey and season with salt and pepper. Fry the ham cubes in the pan until slightly crispy. Arrange the purslane on a large, flat plate, mix in the sesame seeds and ham cubes, and crumble the cheese over them. Finally, scatter the garlic slices on top and pour the dressing over the salad. As an alternative to goat cheese, you can also use a spicy cheese. I recommend fresh Parmesan.