Purslane & Tomato Salad

Ingredients:

For The Purslane & Tomato Salad:

- 1 bunch purslane
- 3 medium tomatoes or 10 cherry tomatoes
- 1 red pepper deseeded & roughly chopped
- 1 green pepper deseeded & roughly chopped
- 1 onion peeled, halved & sliced into half moons
- ½ bunch parsley roughly chopped
- 2 tsp sumac

For The Dressing:

- 1½ tbsp olive oil
- 1 dessert spoonful pomegranate molasses or juice of ½ lemon
- ½ lemon juiced
- salt & pepper to taste

Preparation:

For The Purslane & Tomato Salad:

- First of all, wash your purslane and dry in a salad spinner.
- Now remove all the leaves and put them into your serving bowl. Discard the thick stems.
- Now add your parsley, peppers and onion.
Sprinkle the sumac over your salad and carefully mix.
- Chop your tomatoes into bite-sized chunks (or halve them if using cherry tomatoes) and carefully scatter over the top of the salad.
- Place your purslane and tomato salad in the fridge until you are ready to serve.

For The Dressing:

- Mix all your ingredients together in a ramekin dish.
- Do a taste test and add more of whatever you feel is necessary.

Notes

As with all of our recipes, the calories per serving of purslane and tomato salad is meant as a rough guide. The amount will vary slightly depending on your quantities.

We used the Turkish sivri biber (long, pointed peppers). If you can’t find these, you can use bell peppers.

Add your dressing to the purslane and tomato salad just before serving.

The Turkish for purslane is �semizotu’

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Nutrition Values:

Calories: 188kcal per serving