Purslane Salad with Lentils and Yogurt
Ingredients
- 1 cup green lentils
- 1 teaspoon cumin
- 1 teaspoon baking soda
- 1/2 cup pasta (gluten-free optional)
- 1 roasted red bell pepper
- 1 cup cooked chickpeas
- 1 bunch purslane
- 5 gherkin pickles
- 1.5 cups Greek yogurt
- 1 tablespoon mayonnaise
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1/3 bunch dill
- 1/3 bunch fresh cilantro
- 1/2 bunch fresh mint or 1 teaspoon dried mint
- 1 tablespoon red pepper flakes
- Salt to taste
Topping
- 1/2 cup chopped walnuts
- 1/2 cup olive oil
- 1 teaspoon ground red pepper
Preparation
Soak the chickpeas overnight with 1 teaspoon baking soda, then boil them with plenty of water the next day.
Place the lentils in a pot, add plenty of water, cumin, and baking soda, and boil.
Boil the pasta, drain it, and let it cool.
Clean and finely chop the purslane, cilantro, mint, and dill.
In a separate bowl, thoroughly mix the Greek yogurt, mayonnaise, crushed garlic, lemon juice, red pepper flakes, and salt.
In a large bowl, combine all ingredients except the yogurt sauce.
Add the yogurt mixture and gently stir.
In a small pan, heat the olive oil, add the walnut pieces, lightly sauté, and drizzle over the salad.
