Purslane Salad (Semizotu Salatasi)
A simple Turkish purslane salad made with fresh purslane, cherry tomatoes, red onion, parsley and walnuts, all tossed in a tangy pomegranate molasses dressing. It comes together in just 15 minutes and is perfect as a light lunch or a side dish.
INGREDIENTS
For the Salad:
- 250 g purslane thick root ends trimmed
- 20 g parsley finely chopped
- 1 medium red onion thinly sliced
- 200 g cherry tomatoes quartered
- 35 g walnuts roughly chopped, plus extra for garnish
For the Dressing:
- 2 tablespoons olive oil
- Juice of ½ lemon
- 1 tablespoon pomegranate molasses
- ½ teaspoon salt
INSTRUCTIONS
- Trim off the thick, root ends of the purslane stems. Wash the purslane thoroughly in plenty of cold water, drain well and roughly chop it.
- Place the purslane in a large salad bowl. Add the parsley, red onion, cherry tomatoes and walnuts.
- In a small bowl or jar, whisk together the olive oil, lemon juice, pomegranate molasses and salt until well combined.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Sprinkle with a few extra chopped walnuts before serving.
- For the best flavor, chill the salad in the refrigerator for 15–20 minutes before serving.
NOTES
- Wash the purslane well, as soil can collect around the stems.
- You can toast the walnuts for a few minutes for a deeper flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, although the vegetables will soften as they sit.
NUTRITION
Calories: 155kcalCarbohydrates: 10gProtein: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 301mgPotassium: 234mgFiber: 2gSugar: 5gVitamin A: 671IUVitamin C: 27mgCalcium: 31mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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