Salad of Fried Potatoes, Rabbit and Pine Nuts with Basil

Ingredients

• 600 g boiled, waxy potatoes
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• 2 Tomatoes
• 2 sprigs Basil
• 2 Garlic cloves
• 3 tbsp balsamic vinegar
• 4 tbsp tomato purée
• 0.5 tsp Sugar
• 1 tsp fresh chopped rosemary
• 1 tsp fresh chopped thyme
• 600 g rabbit fillet (pre‑cooked)
• 2 tbsp olive oil
• 2 tbsp green, pitted olives
• 2 tbsp pine nuts
• basil (for garnish)

Instructions

1. 1.

   Peel the potatoes and slice them. Heat butter in a non‑stick large pan and slowly fry the potato slices until golden brown. Season with salt and pepper. Boil the tomatoes, cool, peel, quarter, deseed and finely dice. Tear basil leaves into strips.

2. 2.

   Press the garlic cloves through a press. Whisk vinegar with tomato purée, sugar and a pinch of salt; fold in garlic, tomatoes, rosemary, thyme and basil.

3. 3.

   Wash, pat dry, season rabbit fillets and sear them in hot olive oil over medium heat for about 5 minutes on all sides. Add the tomato mixture and warm briefly. Drain olives and cut into strips.

4. 4.

   Toast pine nuts in a dry pan until fragrant. Slice rabbit fillets diagonally and arrange with fried potatoes on plates. Drizzle sauce over, sprinkle with pine nuts and olives, garnish with basil, and serve.