I tried it the first time, in Crete, from my friend Helen and since then, I adopted and in friendly dinner parties “it is a key plate”
We give you the recipe.
By Sissy Nika – Journalist of Taste and Culture
Purslane salad with yogurt and nuts
By Eleni Papadakis, Tavern Robinson, Ierapetra
Ingredients
300 gr yoghurt
350 gr chopped purslane
5 tbsp olive oil
3 cloves local garlic crushed
4 tablespoons walnuts coarsely chopped
Juice of 1 lemon
Sea salt
Freshly ground pepper
Method of preparation
In a bowl we put plenty of water and coarse salt. Dip the purslane briefly to wash and enliven.
Change the water and add vinegar. Dip again the purslane so that any insects will rise to the surface.
In a bowl, add the lemon juice and olive oil and beat with a fork.
Add the garlic, salt and stir.
In a bowl we have the yogurt and we pour the sauce, stirring gently.
In the salad bowl put the purslane and cover with the yogurt.
Sprinkle with walnuts and mix.
Cover the bowl with food membrane and keep in the refrigerator for 1 hour.
Immediately after we serve our cool, refreshing salad.
