Purslane & Tomato Salad

2 Servings • Prep: 20 Minutes

Adapted from a Turkey’s for Life recipe.

Ingredients

For The Purslane & Tomato Salad

• 1 bunch purslane

• 3 medium tomatoes or 10 cherry tomatoes

• 1 red pepper deseeded & roughly chopped

• 1 green pepper deseeded & roughly chopped

• 1 onion peeled, halved & sliced into half moons

• ½ bunch parsley roughly chopped

• 2 teaspoons sumac (or add in our cranberry hibiscus!)

For The Dressing

• 1½ tablespoons olive oil

• 1 dessert spoon pomegranate molasses or juice of ½ lemon

• ½ lemon juiced

• salt & pepper to taste

Instructions

For The Purslane & Tomato Salad

• First of all, wash your purslane and dry in a salad spinner.

• Now remove all the leaves and put them into your serving bowl. Discard the thick stems.

• Now add your parsley, peppers and onion.

• Add the sumac (or cranberry hibiscus leaves) to your salad and carefully mix.

• Chop your tomatoes into bite-sized chunks (or halve them if using cherry tomatoes) and carefully scatter over the top of the salad.

• Place your purslane and tomato salad in the fridge until you are ready to serve.

For The Dressing

• Mix all your ingredients together in a ramekin dish.

• Do a taste test and add more of whatever you feel is necessary.