Salad with summer squash and purslane.

By • June 15, 2014 0 Comments

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Author Notes: The squash used is the long, green variety, approximately 6cm in diameter.. watercress could be used Instead of purslane, elena antoniou

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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
  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.

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Vegetables|Salads|Side Dishes|Summer Squash