witch potato salad

Name: witch potato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 1 green and orange peppers (approx. 250 g each); 4 (80 g each) Tomatoes; 4 (approx. 100 g) thin stems spring onions; 80 g Rocket salad; 4 TABLESPOONS White wine vinegar; 1 TABLESPOON Mustard; 1 TEASPOON Honey; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 4 discs Pork chop (à approx. 120 g); 7-10 Tbsp coarsely ground white pepper; 7-10 Tbsp Ice water

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1 green and orange peppers (approx. 250 g each)
4 (80 g each) Tomatoes
4 (approx. 100 g) thin stems spring onions
80 g Rocket salad
4 TABLESPOONS White wine vinegar
1 TABLESPOON Mustard
1 TEASPOON Honey
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
4 discs Pork chop (à approx. 120 g)
7-10 Tbsp coarsely ground white pepper
7-10 Tbsp Ice water

Directions

1
Wash the potatoes, boil in water and cook over medium heat for about 20 minutes. In the meantime, halve the peppers, remove seeds, wash and print flat. Cut out 4 bats from each pepper using a bat cutter.
2
Wash, clean and slice the tomatoes. Clean and wash spring onions and cut them into pieces of about 10 cm length. Cut spring onion pieces to a third and put the "witches broom" in ice water for about 5 minutes.
3
Drain the potatoes, quench and drain. Wash the rocket salad and dab dry. For the vinaigrette, mix vinegar, mustard and honey. Gradually add olive oil and season with salt and pepper.
4
Peel and slice the potatoes and put them in a large bowl. Add rocket salad, tomatoes, "bats" and "witches broom" and mix with the vinaigrette. Heat the oil in a frying pan and fry the smoked pork loin for about 2 minutes on each side.
5
Remove and arrange on plates with the potato salad. Sprinkle with roughly crushed white pepper.