Salad with summer squash and purslane.

Ingredients

• 1 squash approximatley 30cm legth and 6cm in diameter.
  
• 1 yellow caspium pepper. cut in cubes
  
• 1 red caspium pepper. cut in cubes
  
• 2 handfuls of washed purslane.Use only the leaves
  
• 1 cup green olives pitted, (used in martini cocktail )
  
• 1/4 cup capers
  
• 1/2 cup caper leaves. Choped
  
• 2 spring onions finely sliced
  
• 4 tablespoons olive oil
  
• juice of half a lemon. (large)
  
• 1 teaspoon dried mint or fresh
  
• sea salt
  

Directions

1. Cut squash in 8 pieces approximately 4 cm wide, and add to boiling water. Boil for 15 minutes. Drain.
2. When the squash is cold cut in cubes approx. 2x2 cm.
3. Put all the vegetables in a bowl, pour the olive oil, squeeze the lemon on top. add the salt and mint and toss.