EATING: Although cultivated all over the world for its zesty, crispness, it is in France that Purslane really finds its peak of popularity. They use it widely as a salad ingredient, using whole sprigs tossed in olive oil and fresh rocket. They also add them to tangy sorrel soup, where their fleshy leaves add a delicious slippery texture & pickle them in a sweet, herby vinegar for serving with cold roast pork.
RECIPE: FATTOUSH - PURSLANE, POMEGRANATE & PITTA SALAD - A central ingredient in all sorts of Middle Eastern salads, purslane adds an unmistakable crunch and bright tang to this classic Turkish dish - fantastic with some spicy grilled chicken at a summer BBQ.
• The zest and juice of 1 lemon
• 3 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 2 teaspoons sumac powder (optional)
• ½ medium cucumber, diced
• 1 large tomato, diced
• ½ cup of pomegranate kernels
• 2 spring onions, finely sliced
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint
• ½ red bell pepper, seeded and chopped
• ½ cup chopped purslane
• ½ cup of rocket
• ½ cup lettuce, torn into bite sized pieces
• 4 white pitta rounds, toasted and torn into pieces.
METHOD: Toss all the ingredients together in a large bowl, season well and serve.
At Suttons we take food sensitivity seriously. If you are unsure you may be allergic to any varieties in the James Wong Homegrown Revolution range, please take the precaution of seeking medical advice.