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
- 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.
More Great Recipes:
Vegetables|Salads|Side Dishes|Summer Squash
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