Purslane with Curd Cheese and Olive Oil
Quick answer
This recipe combines the freshness of purslane with the protein value of curd cheese. It becomes a staple for summer tables when served cold.
- Total time
- 25 dk
- Servings
- 4
- Calories (est.)
- ~180 kcal
- Difficulty
- kolay
purslane recipe · olive oil purslane · healthy salads
25 dk · 4 servings · 180 kcal
Ingredients
- 1 bunch fresh purslane
- 1 cup curd cheese
- 4 tbsp extra virgin olive oil
- 2 cloves garlic
- 1 tsp salt
- Juice of half a lemon
- 1 tbsp toasted sesame seeds
Method
- Wash the purslane thoroughly, remove thick stems, and chop the leaves coarsely.
- Crush the garlic and mix it in a bowl with olive oil, lemon juice, and salt.
- Place the purslane in a large bowl and pour the prepared sauce over it.
- Add the curd cheese and toss gently.
- Sprinkle with sesame seeds and serve.
Make sure to dry the purslane thoroughly after washing to prevent the sauce from becoming watery.
FAQ
Should purslane be cooked?
No, in this recipe, purslane is used raw to maintain its vitamin content.
What other cheese can be used?
Curd cheese gives the best results, but you can use feta cheese if you prefer.
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