This fresh and crunchy Sorrel salad with crispy potatoes is guaranteed to become the new favourite side dish at all barbecues.
For the salad:
For the potatoes:
Preheat oven to 200°C (top and bottom heat). Wash rosemary and shake dry.
Thoroughly wash and dry the potatoes. Then place them on a baking tray covered with baking paper. Drizzle with olive oil and season with sea salt and pepper. Mix with rosemary and roast in the oven for about 30 minutes.
In the meantime, harvest Sorrel and Curly Parsley. Chop Parsley.
For the dressing, mix apple juice, vinegar, mustard, agave syrup and olive oil. Season with salt and pepper.
Mix Sorrel and Curly Parsley with dressing. Serve with crispy oven triplets and enjoy.
Recipe provided by the cooking app KptnCook.