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Turkish-style purslane and strawberry salad

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Ingredients for 2 servings:

  • 1 bunch purslane
  • 14 strawberries
  • 1 pointed pepper, red
  • 1 handful of walnuts
  • some pomegranate syrup (nar eksi)
  • some salt
  • some olive oil
  • some Turkish sheep cheese for garnishing

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

vegetarian

Wash the purslane, strawberries, and pointed peppers. Then pick off the leaves and finely chop the peppers and strawberries. Place everything in a salad bowl with the walnuts and toss to combine. Finally, drizzle with olive oil and pomegranate syrup, add salt to taste, and garnish with finely diced feta cheese. Note: Fresh purslane can be found in Turkish supermarkets under the name Semizotu.

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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.

Turkish-style purslane and strawberry salad

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