Sorrel salad with crispy oven triplets

This fresh and crunchy Sorrel salad with crispy potatoes is guaranteed to become the new favourite side dish at all barbecues.

 Min. |   


For the salad:

  • 1 Seedbar Sorrel
  • 1 Seedbar Curly Parsley
  • 1 tbsp naturally cloudy apple juice
  • 1/2 tbsp aple cider vinegar
  • 1 tsp sweet mustard
  • 1/2 tsp agave syrup
  • 1/2 tbsp olive oil
  • Salt & pepper

For the potatoes:

  • 200 g potatoes (triplets)
  • 2 branches rosemary
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • Pepper


semaines séparant le semis et la récolte

CHF 14.95

le paquet de 3 Seedbars

Curly Parsley

semaines séparant le semis et la récolte

CHF 14.95

le paquet de 3 Seedbars

Step 1

Preheat oven to 200°C (top and bottom heat). Wash rosemary and shake dry.

Step 2

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.

Step 5

In the meantime, harvest Sorrel and Curly Parsley. Chop Parsley.

Step 7

For the dressing, mix apple juice, vinegar, mustard, agave syrup and olive oil. Season with salt and pepper.

Step 8

Mix Sorrel and Curly Parsley with dressing. Serve with crispy oven triplets and enjoy.

Recipe provided by the cooking app KptnCook.

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