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!
1 bunch of purslane/semizotu
1 tbsp pinenuts/çamfıstığı
15 - 20 cherry tomatoes, halved
3 tbsp crumbled feta cheese/beyaz peynir
1 tbsp chopped fresh dill/dereotu
1 tbsp balsamic vinegar - I always prefer white
4 tbsp olive oil
2 cloves garlic, crushed
1 heaped tsp salt
- Prepare the purslane as described in my previous blog, gently brown the pinenuts 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.
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.
I promise you it will be fine!
I would also like to thank Ozzie for adding his purslane recipe in a comment after my purslane blog: thanks, Ozzie! Sounds great!