Healthy and refreshing, the next purslane salad is simply perfect for relaxed summer evenings. If you don't feel like standing in the kitchen for long, then the next quick recipe is just for you!
Purslane salad with yogurt dressing: A healthy energy booster
Growling stomach and yet no desire for hearty dishes: In the summer, no one in my family wants to eat sumptuous food and I don't feel like standing at the stove for long. We much prefer to spend the evenings and weekends in the garden, where we like to grill when the weather is good. One day I was tending to the vegetable garden and I noticed that there were a lot of purslane plants growing in the bed.
I really wanted to use them all. Ultimately, the herb is a real vitamin bomb and also contains important omega-3 fatty acids. But purslane can do much more: it cleanses the blood vessels and strengthens the stomach.
Harvesting purslane and using it in summer: Useful tips
The harvest time is generally until the end of September, but the freshly harvested plants should be used as quickly as possible. Purslane cannot be dried or frozen. In my experience, it is always best to use the plants immediately after harvesting.
Because of its crisp leaves with a high water content, purslane can hardly be distinguished from lettuce. Perhaps the most important difference would be its typical nutty aroma, which comes into its own particularly well in combination with the yogurt dressing.
Caution:I would like to warn at this point that you should not overdo it with purslane. The plant contains high levels of oxalic acid and consuming it in large quantities can damage the kidneys.
In the next oneSalad recipeThat's why purslane is mixed with bulgur. This means you can use less purslane and the salad is still filling.
Prepare purslane salad with yogurt, nuts and garlic
For the purslane salad I use the young, fresh leaves, because old leaves have an unpleasant bitter taste. You can supposedly blanch them, but I personally have never tried it. The recipe is very simple and is prepared with just a few ingredients. It's really quick and super uncomplicated.
Ingredients for 4 servings
- 4 tsp bulgur (alternatively couscous)
- 1 Bund Purslane
- 10 peeled almonds
- 1 clove of garlic
- 225 g Yoghurt
- 100 ml water
- 1 tsp olive oil
- Salt to taste
- 1/4 tsp mint (optional)
- 1 Prise Cayenne Pfeffer (optional)
Preparation:
1. Wash purslane, remove wilted leaves, cut off stems.
2. Place bulgur in a small pot and fill with enough water to completely cover the bulgur. Cook according to manufacturer's instructions and then remove from heat. Allow to cool.
3. In a large bowl, add bulgur, yogurt, salt and purslane and mix well. Drizzle with olive oil and garnish with almonds and garlic. Sprinkle with cayenne pepper shortly before serving.
Bulgur or couscous: is there a difference in taste?
Bulgur and couscous are not only very similar in preparation, but they can hardly be distinguished visually or in taste. Both are sold pre-cooked, so all you have to do at home is bring them to the boil and let them simmer for a few minutes. Personally, I prefer the taste of bulgur, although it can easily be replaced with couscous in today's recipe.
The salad with purslane is ideal for the summer season and will please the whole family.
