- serves 4 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- ½ cup good quality plain yoghurt
- 2 garlic cloves, minced
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
- 1 cup tightly packed washed purslane, stems mostly removed
- paprika, to sprinkle (optional)
- Turkish bread, to serve
Instructions
In a bowl mix together yogurt, garlic, oil, and salt, then add chopped purslane and fold through. Put in the refrigerator to chill. Sprinkle with paprika, if you like, and serve with hunks of fresh bread.
This recipe is from The Weed Forager’s Handbook by Adam Grubb and Annie Raser-Rowland, available at www.eatthatweed.com
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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