Since my purslane/semizotu post was the most popular post last month, I am adding another recipe that I tried out just a few days ago. I used it in a salad as the starter for a dinner party and it went down really well: easy, colourful, seasonal, and certainly not very fattening!
Another Purslane recipe
Prep time
Total time
Author: Claudia Turgut
Recipe type: Salad
Cuisine: Turkish
Serves: 6
Ingredients
- 1 bunch of purslane/semizotu
- 1 tbsp pine nuts/çamfıstığı
- 15 - 20 cherry tomatoes, halved
- 3 tbsp crumbled feta cheese/beyaz peynir
- 1 tbsp chopped fresh dill/dereotu
- Dressing
- 1 tbsp balsamic vinegar - I always prefer white ( you can find it in Macro)
- 4 tbsp olive oil
- 2 cloves garlic, crushed
- 1 heaped tsp salt
Instructions
- Prepare the purslane as described in my previous blog, gently brown the pine nuts in a small frying pan.
- Put the purslane with all the ingredients in a large salad bowl.
- Add the dressing 10 minutes before serving so that the tastes have a chance to blend.
- Mix well and serve.
Afiyet olsun!
Tips
My bunch of purslane was huge so was ample for 8 servings. Use your discretion and adjust other ingredients accordingly. Don’t agonize over it: it really doesn’t matter!
The only thing I would say is that the salad must be moist but NOT soggy. If you mix in the dressing and it still seems a bit dry, just drizzle a bit of olive oil over it and mix.
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