Salad with Purslane
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g veetables (purslane)
- 250 g yourt, drained
- 4 tablespoon oil
- 2 cloves garlic, chopped
- 1 lemon (s), add the juice
- 1 cup walnuts, coarsely ground
- salt
Print Recipe
Pin Recipe Instructions
- Clean, wash and chop the purslane. Mix the oil with the lemon juice, then add the garlic, salt, walnuts and yoghurt, stir thoroughly and pour everything together over the purslane.
- Season the salad to taste, add a little salt if necessary and place in the refrigerator for a short time.
- Serve as a starter or alongside the main course.
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