In salty water, bring the potatoes to a boil and cook them for about 20-22 minutes. Remove the water, and allow the potatoes to vapor for a while. Mash the hot potatoes into a dish with the help of a potato ricer.

Chop half of the rucola salad finely, and then mix it together with the purple onion, the skimmed cottage cheese, the mineral water and the Pödör flaxseed oil. Flavor it with sea salt and pepper.

To serve, divide the potato mash on 2 plates with the help of a round cookie cutter of 9-10 cm in diameter. Arrange the rest of the ruccola around it, salt it mildly with sea salt and sprinkle 2 tablespoonfuls of Pödör flaxseed oil on the top. Garnish your plate with the grape berries cut in half.