Although many cultures are unfamiliar with this weed, Purslane is a staple vegetable in Turkish Cuisine. Stews, salads and mezes are very popular dishes made with purslane. It is very rich in omega 3 fatty acids , vitamin E C and many minerals. A quick salad recipe with those fleshy succulent leaves will make this veg one of your favorites... —Gamze Mutfakta (Piper Nigrum)
Coriander & Nasturtium flowers
In This Recipe
Wash and remove the stems. Carefully dry the leaves, they are very fragile do not damage or bruise. (Use a salad spinner)
Thinly slice the red onions,red pepper, tomato and gerkins.
Whisk together oil, lemon juice, salt and pomegranate molasses in a large bowl.
Combine everything together ,add olives, purslane, corn kernels and dill gently tossing to coat. Add the flowers on top and serve.