Purslane salad with garlic yoghurt; Yogurtlu Semizotu Salatasi
This versatile salad is easy to make and can be served as an appetizer, meze or a side dish with grilled meats, poultry and pasta. Often cooked in Turkish homes, this salad is also served as part of a meze spread with warm pide bread in restaurants and kebab houses. It also makes a wonderful and healthy lunch alternative. Watercress or lamb’s lettuce can be used as a substitute for purslane.
90g/3oz fresh purslane leaves, washed and pat dried
240ml/8fl oz plain (preferably whole milk) yoghurt
1 garlic clove, crushed and finely chopped
Pinch of salt
5ml/1 teaspoon dried mint
10ml/2 teaspoons extra virgin olive oil Ground black pepper to taste
Red pepper flakes, chili or paprika flakes to sprinkle.
Crush and finely chop the garlic. Rub a little salt to the garlic; that will soften the garlic and release its oils. In a wide bowl, beat the yoghurt with the garlic. Season with ground black pepper.
Combine purslane into the bowl, add the dried mint and mix well. Transfer into a serving plate and sprinkle a few red pepper flakes over. Drizzle extra virgin olive oil over the salad and serve immediately.
Source: Ozlem’s Turkish Table