Recipe

Purslane Salad Recipe

Add Step-by-Step Photos	Ivy / All my dishes 3 months ago Although purslane is a vegetable I tried when I was younger, I was rather indifferent about it and since leaving home I never bothered to buy it again. I decided that it was time to give it a second chance and I must say that I regret that I hadn’t... More Prep:15m Servings:4	Ivy
	salad purslane tzatziki

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jimrug1

bluewatera

Ingredients

* 3 medium potatoes, boiled with the skin and peeled

* 1 large tomato, chopped

* 1 cup of purslane, torn

* 2 small cucumbers— with skin, chopped

* 1 medium red onion, thinly sliced

* 1 spoonful of capers

* ½ beetroot, chopped

* A few sprigs of parsley, finely copped

* 3 gherkins, chopped

* Salt

Salad dressing

* 1/2 cup extra-virgin olive oil

* 3 tablespoons red wine vinegar

* 1 teaspoon thyme honey

* Salt and pepper to taste

* ½ teaspoon of oregano

Directions

For Salad

Wash the purslane thoroughly. I had the purslane washed when I prepared the purslane pesto and reserved the top parts for the salad.

Boil the potatoes with the skin and peel while hot and cut into small pieces.

Chop the parsley, tomato, cucumber and onion. (I peeled the tomato as my husband has problem digesting the skin).

Add remaining ingredients (capers, gherkins and beetroot). A few weeks ago, I had some beetroots, which I boiled with the skin, I peeled them, cut them into slices and preserved them in a jar with vinegar.

Prepare the dressing, toss all the ingredients together in a salad bowl and serve.

You may find more information about purslane here:

http://kopiaste.blogspot.com/2008/07/purslane-salad-and-tzatziki.html

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jimrug1

bluewate