Summary

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

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Instructions

1. 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.
2. Season the salad to taste, add a little salt if necessary and place in the refrigerator for a short time.
3. Serve as a starter or alongside the main course.