Purslane and beet salad

July 23, 2013  •  Category:


Purslane grows wild all over Lebanon and is a popular choice for a salad; not only is it part of the fattoush salad, but it is also dunked in yogurt, used as a stuffing for turnovers or in various simple salads such as this one. 

The salad above contains wild zaatar as one of its ingredients (the long variety); it can be substituted with another herb (dill for example) or vegetable (how about green peas?)



  • 2 cups purslane or any other green
  • 1 cup beets, sliced or cut into matchsticks (previously roasted till tender)
  • 1 cup wild zaatar or dill or green peas or fava beans
  • 1 cup pomegranate arils
  • Dressing: 1/2 cup olive oil, 1/4 cup lemon juice, 1 Tbsp pomegranate molasses, salt and black pepper. Mix right before adding to the salad and toss. 

Combine all of the above ingredients, toss and serve. 

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14 Comments  •  Comments Feed

  1. garlutti says:

    Una ensalada deliciosa ……saludos desde VIGO ESPAÑA .MARIMI

  2. Angie@Angiesrecipes says:

    Is purslane also called Methi? They look so much alike…the salad looks very beautiful.
    Love the kittie photo…

  3. twbarritt says:

    They have just started offering purslane at my local farm (it grows everywhere on Long Island, too). I’d never heard of it before, but now this is the second mention. I’ll have to add it to the menu this week!

  4. Arunah says:

    Shouldn’t these kittens be weaned ? lol…

  5. Rosa says:

    A refined salad that looks really scrumptious!

    Cute kitties.



  6. Belinda @zomppa says:

    Can’t say that’s easy to find here, but sure looks like a healthy summer salad!

  7. meriem says:

    Elle est superbe cette salade!!!!

  8. Subha says:

    Scrumptious!!!!! Healthy and delicious one.Loved it.

  9. Kathy says:

    This looks so delicious…I really enjoy purslane.

  10. Susan says:

    Beautiful salad and photo, Joumana! I love beets in salad. I just made a shocking discovery when doing a web search on purslane – I’ve been pulling it out of my garden as a weed! Next time I see some, it’s coming inside to go in a salad 🙂

  11. domi says:

    Gourmande salade….bisous et bon WE

  12. Oui, Chef says:

    Another recipe perfect for my father-in-law, George…he is a purslane junkie!

  13. AC says:

    I notice you refer to purslane as ‘bakle’ which is not correct. Purslane is ‘farfahane.’ It’s also great as a substitute for spinach in fatayir.

    • Joumana says:

      @AC ; Thanks for the correction, this is what it is called here in `lebanon; i know there are many varieties of purslane (over 200 varieties) so maybe the farfahane is just one of them 🙂

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