Purslane and yoghurt salad

Purslane and yoghurt salad

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

Large bunches of semizotu (purslane) are found in every greengrocer and street market. Rich in vitamins and minerals, it is used fresh or boiled in salads, added to soups and pastries.

Ingredients

Quantity Ingredient
bunch purslane, washed and trimmed
3 tablespoons thick yoghurt
2 tablespoons extra virgin olive oil
1/2 lemon
sea salt
freshly ground black pepper

Method

  1. Place the purslane in a bowl. Add the yoghurt and olive oil and season generously with sea salt and freshly ground black pepper. Squeeze the lemon half over the salad, mix well and serve.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again