Purslane salad is a very popular summery dish in Turkey.
It is a highly nutritious and low caloried vegetable. It is high in vitamin A, C and rich in calcium, magnesium, manganese, potassium, iron, and Omega-3 fatty acids. It tastes similar to watercress and spinach. This effortless recipe with strained yogurt, garlic, mint, olive oil, crushed walnuts and chilli flakes makes this salad a perfect light summery lunch alone or is great accompaniment with grilled meat dishes. If you like, crumble some feta cheese on top. —Saboush
Purslane leaves, stalks removed and washed
clove of garlic, crushed
Apple cider vinegar
Dried mint leaves
Salt, for seasoning
In This Recipe
Mix the yogurt, olive oil, vinegar, chili flakes, mint and garlic in a bowl with a handheld whisker until it has a smooth consistency.
Spread the purslane leaves in a rectangular/square dish and pour the yogurt sauce over it. Mix well with the salad until all the leaves are covered with sauce.
Season it with more olive oil, chili flakes and dried mint. Finally top it with crushed walnuts. It is best served chilled for a couple of hours until all the aromas infused.