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Purslane Salad with Yoghurt
Yo༑urtlu semizotu salatasi
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
10 min
Appears in
Published 2015
A little plant with round leaves, purslane can be found in spring and summer at good greengrocers. You can dress it with yoghurt, or with olive oil and sumac, with a dash of pomegranate molasses.
Ingredients
2 80 g 2¾ oz
Method
To make the yoghurt sauce, crush the garlic with some salt using a mortar and pestle. Add it to a tablespoon of the yoghurt in a bowl, before adding the rest of the yoghurt, so that the garlic mixes through evenly. Beat the yoghurt mixture, adding a little iced water if the yoghurt is too thick, to make a creamy sauce. Dress the purslane with a drizzle of olive oil and the yoghurt sauce. Sprink
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