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Ingredients (4 servings)
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4 Stk. Dinkelkartoffelspitz
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300 g Creme-Champignons
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1 Stk. Eissalat
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2 Stk. Kaki
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1 Stk. Zitrone
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Olivenöl, Salz, Pfeffer, Kräuter
Preparation
- Halve the spelt potato rolls and briefly toast the cut sides in a dry pan until crispy.
- Cut the mushrooms into thick pieces, fry briskly in olive oil, season with salt, pepper and herbs and distribute on the toasted bread halves.
- Wash the iceberg lettuce, tear into bite-sized pieces and cut the persimmons into thin wedges.
- Whisk together a dressing from the lemon juice, olive oil, salt and pepper, toss with the lettuce and persimmon pieces and serve with the topped rolls.
