Purslane and Carrot Salad
Ingredients
- 3 medium carrots
- 5 tablespoons yogurt
- 1 tablespoon mayonnaise (optional)
- 1 bunch purslane leaves
- 1 bowl corn
- 2 tablespoons vegetable oil
- salt
Topping
- a handful of walnuts
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 teaspoon red pepper powder
Preparation
Peel and grate the carrots, add a little salt, and sauté in vegetable oil until done, then set aside.
Remove the purslane leaves one by one, soak in water to remove dirt, clean them, and squeeze out the water with your hands.
Chop the walnuts coarsely, sauté them in a pan with butter and vegetable oil, add red pepper powder, and turn off the heat.
Mix all the ingredients together, transfer to a serving dish, and sprinkle the walnut mixture on top.
