John Myers
Contents
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Ingredients
- 6 columns Baked potatoes, rest
- 1 Onion, small
- 1 tbsp Sugar
- 1 tbsp Olive oil with rosemary
- 1 Salad cucumber, approx. 10 cm
- 1 tbsp Olive oil with rosemary
- 1 tsp Blackberry balm *
- 1 pinch Black pepper from the mill
- 1 pinch Sugar
- 1 pinch Salt
- 1 tsp Water
Instructions
- Peel the onion, cut into half rings and fry in a tablespoon of olive oil. As soon as they start to take on color, add a tablespoon of sugar and let the onions caramelize.
- Cut the piece of cucumber in half and peel one half. Cut the cucumber piece with the skin into slices and quarter. Using a zest ripper, cut grooves in the edge of the second half. This is how flowers emerge when sliced.
- Make a salad marinade from blackberry balm, sugar, oil, pepper, salt and water.
- Place the cucumber slices in a bowl and mix with the dressing.
- Cut the potatoes into bite-sized pieces and mix them with the onions into the marinated cucumber. Let it steep for half an hour.
- * Link to supply: blackberry balm
Nutrition
Serving: 100gCalories: 136kcalCarbohydrates: 32.5gProtein: 0.5gFat: 0.2g
