Preparation time: 10 minutes
This lovely, refreshing salad is very easy and quick to make and makes a wonderful appetizer, meze or a side dish served with grilled meats, poultry and pasta. At home in the restaurants, this salad is served as part of a meze spread with warm pita bread, lovely feta cheese, hummus and olives. This combination also makes a wonderful and healthy lunch alternative. Watercress or lamb lettuce can replace purslane well too.
60 gr / 2 oz fresh purslane leaves, washed and drained
8 oz / 1 cup plain yoghurt
1 garlic cloves crushed
1/2 teaspoon Kosher or Maldon sea salt
1 teaspoon dried mint
2 teaspoons extra virgin olive oil
Red pepper flakes to sprinkle
Crush the garlic with a little salt that will soften the garlic and release its oils. In a wide bowl, beat the yoghurt with the garlic. Season with black pepper and remaining of the salt.
Combine purslane into the bowl, add the dried mint and mix well. Transfer into a serving bowl and sprinkle a few red pepper flakes over. Drizzle extra virgin olive oil over and serve immediately.