Purslane With Green Lentil Salads |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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this from me ..You might run across purslane, with its glossy, plump leaves, at a farmers market—and you might even find it growing in the cracks of your sidewalk or in your yard. Luckily, this incredibly nutritious and juicy green is a weed, which means it pops up wild nearly everywhere. Read more . ı love dry raisin,hazelnuts,walnuts or cashew with corn and ı decided to make this salads..very healthy cause if u eat green lentil and purslane together with linseed its like u eat a fish good for brain .. Ingredients:
• 3 tablespoons extra virgin olive oil |
• 1 tablespoon fresh lemon juice |
• 3 tablespoon pomagranate molasses |
• 5 tablespoon roasted chopped hazelnuts or walnuts (cashew) |
• 1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large |
• 1/2 cup boiled green lentil |
• 1 cleaned peeled and cutted cucumber |
• 4 cups packed tender purslane leaves (from a 1-pound bunch) |
• 1 cup corn |
• 4 tablespoon sultanas or dry raisin |
• 2 table spoon roasted linseed (flaxseed) if u wish |
• salt |
Directions:
1. tomatoes, purslane, cucumber,green lentil stir in a large bowl ,add to corn after that add to roasted hazelnuts and raisins ..
2. add to pomagranade mossales olive oil and lemon juice last one must be roasted linseed
3. note ..
4. dont add to salt first.. when u wanna serve do it this time....Herbs and greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with paper towels. Toss with tomatoes and vinaigrette just before serving.
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