Purslane Salad

Purslane (Baqli) or Farfhin Salad)

 Purslane grows wild in yards
especially around tomato plants or
rose bushes. It is considered a weed, but makes a delicious, nutritious salad. According to Jo Robinson’s new book, Eating on the Wild Side, wild purslane has six times more vitamin E than spinach and fourteen times more omega-3 fatty acids. It has seven times more betacarotene than carrots.

Ingredients

2 cups purslane
2 tomatoes
1/2 red onion
1 cup chopped cucumber
olive oil
red wine vinegar
salt and pepper

Directions

Pick the tender green leaves and clusters at the end of the stems, wash and drain. Just use the leaves and clusters with a bit of the stem if it is tender. The stem gets thicker away from the tip.

Place 2 cups purslane in a bowl, chop up 2 tomatoes, half a red onion, 1 cup chopped cucumber, salt and pepper, and make a dressing out of olive oil and red wine vinegar.

Eat with pita bread.