Purslane is a fast growing, super healthy weed. It has lots of vitamins, omega acids and minerals. And on top of that it has a rich, interesting taste! During our stay in Provence, it was available at a local veggie producer’s store so I bought it without hesitating. And I loved it! Now I will be looking for it when I am back home, or even, given that I read how easily it grows, I will try to cultivate some myself!
Appetisers, Salad, Vegan
For the salad
3 handfuls or purslane (just the leaves and thin stems);
1 peach, sliced or chopped;
3 table spoons of hazelnuts (chopped);
½ fresh chili pepper, finely chopped;
For the vinaigrette;
2 table spoons olive oil;
2 table spoons balsamic vinegar;
1 tea spoon high quality honey;
Salt and pepper.
Place all the ingredients for the salad in a bowl (or in 3 separate bowls if you prefer to make 3 separate salads as I do):
Place all the ingredients for vinaigrette in a glass and mix well:
Pour the vinaigrette over the salad(s) and serve with fresh bread.