Ruth Nieman

Roudena’s Farfahina

Purslane Salad

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Preparation info
    • Difficulty

      Easy

Appears in
The Galilean Kitchen
The Galilean Kitchen

By Ruth Nieman

Published 2017

  • About

Ingredients

  • 200 g purslane, washed & roughly chopped
  • 1 onion, thinly sliced

Method

  • wash the purslane, drain & roughly chop, then place in a bowl with the sliced onion
  • mix the olive oil & lemon juice together in a small bowl with the red pepper paste, sumac & salt, mix together well
  • pour the dressing over the salad & mix well before serving