Rösti mit Kräuterseitlinge

SALAD

1. Peel and quarter beetroot and black radish. Cut into very thin slices. Mix with the dressing of olive oil, lemon juice, salt & pepper and optionally add a teaspoon of mustard and / or honey (not in your bag). Let it rest for at least 10 minutes. Chop the apple in thin slices and add together with the pumpkin seeds before serving.

RÖSTI & KING TRUMPET MUSHROOMS

2. Peel and grate the potatoes (you can use a hand grater or a food processor). Add some salt. Squeeze the excess water out of the potatoes, using a strainer. Add black pepper, lupine flour and thyme and mix together.

3. Cut trumpet mushroom(s) in slices, dice the onion. Heat 2 tablespoons oil in a frying pan and fry onion and trumpet mushrooms for about 10 minutes. Stir regularly. Season with salt and pepper.

4. At the same time in a separate frying pan, heat 2 tablespoons of oil in a frying pan, add the potato mixture and press down using a spatula. You can either form one big Rösti or several small ones. Fry on medium heat on both sides until golden. Depending on the size, this should take about 6-8 minutes on each side.

5. Plate Rösti and mushrooms and enjoy together with your side salad!