Vegetable Dandelion Gratin and Vogerlsalat with Jacket Potato

(*) The kitchen herbs can be varied as desired.

Cut zucchini lengthwise into slices, fry in a little bit of oil, form in a gratin dish and sprinkle with herb salt.

Fry a finely chopped onion until golden, add dandelions cleaned and washed dripping wet and cook for 5 minutes (no longer) with the lid closed. Remove from heat, season with salt and add pressed garlic.

Fry the second chopped onion also until golden, add the mushrooms for about 5 minutes, then add the bell pepper pieces.

Sauté everything for about 1 minute and spread evenly on the zucchini.

Chop the kitchen herbs, chop and mix the spring onions (keep 2 tbsp. of them to sprinkle on the finished gratin) and also form into the gratin dish. Cover densely with pieces of mandarin oranges, sprinkle the sunflower seeds and crumble the feta cheese on top. Spread the dandelion evenly on top with a little clear soup, sprinkle with grated cheese.

Mix the ingredients for the glaze and pour over the gratin.

Finally, sprinkle the breadcrumbs on top. Bake in a convection oven at 160 degrees for about 40 minutes.

Vogerlsalat with jacket potato: Mash the potatoes finely and mix with vegetable soup, oil, vinegar, salt and pepper to a thin creamy mixture (add water if necessary).

Add water if necessary). Cut the mushrooms into slices and add them.

Cut the bacon into pieces as small as possible, sauté vigorously on

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