Salad with summer squash and purslane.

Name: Salad with summer squash and purslane.
Yield: Serves 6
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

By elena antoniou

June 15, 2014

0 Comments

⎙

Edit Recipe Add Photos

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

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

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.