Ingredients for 4 people:
1 kg waxy potatoes
2 medium red onions
3 stems thyme
200 g raspberries
3 tbsp oil
150 g smoked, streaky bacon (finely diced)
6 tbsp raspberry vinegar
Salt
Pepper
Sugar
Thyme to garnish
Preparation:
1. Cook the potatoes in boiling water for approx. 20 minutes. Then rinse in cold water, peel, leave to rest and cut into slices.
2. Peel the onions and cut into fine rings. Wash the thyme, strip the leaves from the stems and leaves from the stalks and chop finely. Sort the raspberries.
3. Heat the oil and fry the bacon until crisp. Briefly toss the raspberries in it and add the raspberries to the prepared salad ingredients while they are still hot.
4. Season the vinegar with salt, pepper and sugar. Carefully mix in and season again to taste. Serve garnished with thyme.
Preparation time approx.: 40 minutes (without waiting time)
Nutritional values per serving approx.:
Calories: 388
Joule: 1618
Protein: 10,3 g
Fat: 22,1 g
Carbohydrates: 34 g
(FoodCentrale by ddp images)
