Spring salad with potato and beetroot rösti

Ingredients for 4 servings:

• 250 g broccoli (approx. 200 g cleaned)
• 1 bunch of spring onions
• 100 g purslane (alternatively lettuce)
• 2 bowls of cress
• 2 tomatoes
• 1 onion(s), red
• 1 lemon(s)
• 1 garlic clove(s)
• 40 ml olive oil
• Sea salt and pepper
• 4 large potatoes
• 2 m.-large beetroot or 1 large
• Sea salt and pepper
• 1 tbsp olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cut off the green ends of the spring onions. Heat a little olive oil in a pan and fry the white parts of the spring onions and the trimmed broccoli. After 5 minutes, season with salt and pepper and remove the spring onions from the pan. Leave the broccoli in the pan for about 2 to 3 minutes. Add a little water if necessary to soften it a little. Then grate the peeled potatoes and beetroot using the coarse side of a vegetable grater and mix together. Season the mixture with salt and pepper and fry small mounds of it in a second pan in a little hot oil until crispy on both sides. For the dressing, put the finely chopped green parts of the spring onions, finely chopped garlic, and finely diced onions in a bowl. Mix with lemon juice, olive oil, salt, and pepper. To serve, place the beetroot and potato rösti on the plate. Then arrange the lamb’s lettuce, fried spring onions, and broccoli on top. Finally, drizzle with the dressing and garnish with quartered tomatoes and cress.