Marinated Cream Cheese in Caper Salad Sauce

1. break apart the pomegranate half over a small baking bowl, as a few seeds already fall out. Carefully loosen remaining seeds from the bowl with a teaspoon, remove any separating skins that are still attached.

Stir the clear soup through with balsamic vinegar-vinegar and add the olive oil leisurely while stirring. Season the salad dressing with salt, pepper and a pinch of sugar. Add the raisins, capers and pomegranate seeds. 3.

Toast the pine nuts in an uncoated frying pan until golden brown, without adding any fat. Clean the purslane and lettuce leaves, rinse and drain in a sieve. 4.

Spread the purslane and lettuce leaves evenly on a large platter and place the cream cheese tartlets on top. Spread the pomegranate salad dressing evenly over the top and sprinkle with the pine nuts.

Tip: You can also use the large, meatier raisins instead of raisins for once!

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