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Spicy purslane salad

updated

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Ingredients for 2 servings:

  • 1 bunch purslane (winter purslane), alternatively lamb’s lettuce
  • 200 g shepherd’s cheese
  • 2 large tomatoes
  • ½ large onion(s), red
  • 100 g sunflower seeds
  • 5 slices of stale bread
  • 100 ml yogurt
  • some herbs
  • some salt and pepper
  • some chili
  • some oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Vegetarian

Separate the lettuce from the roots, clean thoroughly, and add to the bowl. Clean and finely chop the tomatoes and add to the salad. Finely chop the feta cheese and onions and add. Dry roast the sunflower seeds. Mix the oil with the chili to taste (alternatively, use ready-made chili oil). Cut the bread into small pieces and fry them in the chili oil in a pan to make croutons. Let them cool slightly. Make a dressing with the yogurt and herbs, season with salt and pepper. Serve everything together and enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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