Salad with summer squash and purslane.
Author Notes: The squash used is the long, green variety, approximately 6cm in diameter.. watercress could be used Instead of purslane, —elena antoniou
Serves 6
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1
squash approximatley 30cm legth and 6cm in diameter.
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1
yellow caspium pepper. cut in cubes
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1
red caspium pepper. cut in cubes
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2
handfuls of washed purslane.Use only the leaves
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1
cup green olives pitted, (used in martini cocktail )
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1/4
cup capers
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1/2
cup caper leaves. Choped
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2
spring onions finely sliced
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4
tablespoons olive oil
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juice of half a lemon. (large)
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1
teaspoon dried mint or fresh
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sea salt
- Cut squash in 8 pieces approximately 4 cm wide, and add to boiling water. Boil for 15 minutes. Drain.
- When the squash is cold cut in cubes approx. 2x2 cm.
- Put all the vegetables in a bowl, pour the olive oil, squeeze the lemon on top. add the salt and mint and toss.
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Vegetable|Salad|Side|Serves a Crowd|Vegan|Vegetarian|Summer
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