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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