Purslane Yoghurt Salad
Really simple summer purslane recipe that can be a salad, a bread spread, a dip, a side dish and what not.
Prep Time: 10 Min
Serves: 4
Ingredients
- 400 gram / 0.9 pounds purslane
- 3 cups strained (Greek) yoghurt
- 3 cloves garlic crashed
- freshly ground mixed pepper to taste
- salt to taste
- extra virgin olive oil for seasoning
Directions
- Wash purslane thoroughly and separate leaves from the stems. Discard the stems: I don’t like using stems in this salad: in my opinion they work nicely – coarsely chopped – when briefly simmered with some onion, garlic and tomatoes and served with plain rice or thrown into omelet. Coarsely chop the purslane leaves. Set aside.
- In a medium mixing bowl whisk strained (Greek.. my heart sinks every time I call Turkish yoghurt by the name it is mostly known outside of Turkey) yoghurt with crashed garlic, salt and mixed pepper. Combine chopped purslane leaves and yoghurt mixture and season with extra virgin olive oil before serving.
Post a Comment