Purslane salad with potato vinaigrette

Ingredients for 4 servings:

• 250 g purslane
• 1 shallot(s)
• 12 cherry tomatoes or date tomatoes
• 20 g balsamic vinegar, light
• 10 g sunflower oil
• Salt and pepper from the mill
• 300 g potatoes
• ¼ bunch chives or parsley
• 2 shallots
• 30 g sunflower oil
• 150 ml vegetable stock or water
• 40 g balsamic vinegar, light
• 30 g olive oil
• Salt and pepper from the mill
• 1 pack of meat substitute (vegan fillet strips)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Clean, wash, and drain the lettuce. Peel and finely dice the shallot. Halve the tomatoes. Make a vinaigrette from the diced shallots, vinegar, oil, salt, and pepper. Marinate the lettuce and cherry tomatoes with it. For the potato vinaigrette, peel and dice the potatoes. Wash and finely chop the chives or parsley. Peel and finely dice the shallots. Sauté the sunflower oil in a pan and deglaze with the vegetable stock, broth, or water. Add the potato cubes and cook for about 10-12 minutes until tender. Mix with the chives or parsley and season with vinegar, olive oil, salt, and pepper. Finally, lightly fry the vegetarian fillet strips in a pan. Mix the lettuce with the vinaigrette and top with the fillet strips. Tip: Non-vegetarians can also use bacon strips.