Purslane, Sunflower Greens and Fennel Salad

Purslane is a very old herb which hardly anyone has heard of or uses anymore. It is just returning to the culinary map, it seems – good!!
The mild unassuming flavour is great in salads and sandwiches. Here it is paired with another health store favourite, Sunflower Greens. Some sliced fennel is added and a little dairy free Wild Garlic Pesto drizzled over the top.

In the picture the salad is served with some Green Tahini, (fresh tahini with coriander) as a dip and oatcakes.

Prep time: Just washing time

Cook time: Gloriously nil!

Ingredients

Serves 2

1 bag of Purslane
1 bag of Sunflower Greens
1 small Fennel Bulb sliced
4 – 5 Tablespoons of Wild Garlic Pesto (any fresh pesto will work)

Method

Wash all the salad veg and carefully mix together in a large bowl.
Put a couple of handfuls on a plate and drizzle with the pesto.
Serve (as shown) with a dip and oat cakes or any cold meats and/or fresh bread.

Where to start! This salad is packed with health boosting chlorophyll, beta carotene various vitamins, minerals and vegetable protein. Also surprisingly, Purslane also offers good amounts of essential fatty acids, primarily omega 3. It is an antioxidant rich salad so worth eating regularly.