Pak Choi and Zucchini Salad

Ingredients for 1 servings:

• 1 pak choi, approx. 80 g
• 1 zucchini, approx. 300 g
• 3 small potatoes, waxy
• 5 leaves of lettuce, e.g. oak leaf lettuce
• a few stalks of chives
• a few sprigs of oregano
• 4 cl red wine
• 1 spring onion(s)
• 4 cherry tomatoes
• salt and pepper
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wash the zucchini, quarter it lengthwise, and cut into approximately 0.7 cm thick pieces. Trim the bottom end of the bok choy to release the leaves. Then wash it and cut it into 2-2.5 cm wide strips. Quarter the tomatoes. Boil the potatoes and cut them into fork-sized pieces of approximately 2 x 2 cm. Cut the spring onions into thin strips, wash and trim the lettuce. Cut the chives into 0.3 cm long pieces. Heat oil in a pan. Add the zucchini and potatoes, turning occasionally. After 2-3 minutes, add the bok choy and tomatoes. Season with salt and pepper. Turn the vegetables over once or twice with a spatula to ensure they are browned on all sides. After about 5 minutes, add the spring onions and deglaze with the red wine. Reduce briefly, remove the pan from the heat, and let the vegetables cool slightly. Spread the salad on a plate or platter and cover with the lukewarm vegetables. Scatter the chives and torn oregano leaves over the salad, tossing everything together again if desired. Notes: If it’s too dry, simply add a little olive oil. Swiss chard works well instead of the bok choy. Substituting rice for the potatoes is possible, but my family and I didn’t like it as much.