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Yapay Yemek

Purslane with Sun-Dried Tomatoes in Olive Oil

A refreshing olive oil dish where traditional purslane meets the intense aroma of sun-dried tomatoes.

Prep
10 min
Cook
15 min
Time
25 min
Servings
4
Calories
120
Level
Easy
Heat
Gentle heat
Region
trk
Purslane with Sun-Dried Tomatoes in Olive Oil
Shopping list
Servings4
Measures

1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.

Ingredients

  • 1 bunch fresh purslane
  • 6 sun-dried tomatoes
  • 3 tbsp olive oil
  • 2 cloves garlic
  • 1 tsp salt
  • 1/2 lemon juice
  • 1 tsp chili flakes

Calories are an editor’s estimate per serving, not a lab measurement.

Method

  1. 1

    Soak sun-dried tomatoes in hot water for 10 minutes to soften, then slice into thin strips.

  2. 2

    Wash and drain the purslane, then chop into large pieces including the stems.

  3. 3

    Heat olive oil in a small pan, sauté crushed garlic and sun-dried tomatoes briefly.

  4. 4

    Drizzle the garlic and tomato mixture over the purslane.

  5. 5

    Add lemon juice, salt, and chili flakes, toss gently, and transfer to a serving plate.

Note. Add the dressing just before serving to prevent the purslane from wilting.

Questions

Should purslane be cooked?

In this recipe, purslane is used raw to preserve its nutritional value.

What if sun-dried tomatoes are too hard?

You can soften them by soaking them in hot water for longer or boiling them briefly.

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