Purslane and Parsley Salad

Ingredients for Purslane and Parsley Salad

• 45ml olive oil

• 1 tablespoon fresh lemon juice

• 1 tablespoon finely chopped shallot

• 230g cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large

• 6 cups packed tender purslane sprigs and leaves (from a 450g bunch)

• 4 cups packed flat-leaf parsley leaves (from 2 large bunches)

How to make Purslane and Parsley Salad

Whisk together oil, lemon juice, shallot, and 1/4 teaspoons each of salt and pepper in a large bowl.

Add tomatoes, purslane, and parsley, gently tossing to coat.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.