Purslane with yogurt and walnuts
Note: Purslane is a self-sown plant in many countries, but is regarded as a weed in some gardens. In many European countries, purslane is not considered a weed, and is cultivated as it is eaten regularly in salads.
3 tablespoons Sitia Extra Virgin Olive Oil 1 lb purslane 1/2 lb strained yogurt 2 mashed garlic cloves 1 tablespoon vinegar or lemon juice 1/2 teaspoon salt 2 tablespoons roughly chopped walnutsWash and clean purslane, discarding the thick sprigs. Put it in a salad bowl. Combine the yogurt with garlic, olive oil, vinegar or lemon juice, salt and walnuts. Pour over purslane and mix.