Purslane is an edible weed that while native to India and Iran, has been eaten for millennia from Europe to Africa. Known as ‘kulfa’ in Hindi, purslane, a succulent has a mucilaginous (aka slimy) texture and may be eaten as a salad or cooked. It has a slightly lemony flavor and is often added to dal, at stews and cooked like saag as a pureed green vegetable. It contains more omega 3 fatty acids and vitamin E than any other green vegetable and also has seven times more beta carotene than carrots.
makes 2 small servings | 20 minutes
½ bunch purslane
2 small Persian cucumbers
1 orange, peeled & segmented
3 Tbsp olive oil
½ tsp cumin seeds
juice from one orange
juice from one lemon
Cut out the extra thick stems of the purslane and tear the remaining stems into 3-4 inch pieces. Slice the cucumbers into thin wheels and toss them with the purslane.
In a small frying pan, heat up the olive oil and pop the cumin seeds. Take the pan off the heat immediately. Add the juice of the orange and the lemon and the pinch of salt. Pour into the purslane cucumber mix.
Arrange the salad in a shallow bowl. Lay the orange segments over it and top with…..
ideas / variations
If purslane flavors are too strong, toss with a mild lettuce or spinach.
Substitute grapefruit for oranges
Substitute mustard seeds for cumin seeds