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.
Related Products:
Black Sunflower Seeds
Fresh Sunflower tray, Sunflower punnet
Share this post, Hit on social buttons!
Related Products
- Black Sunflower Organic Seeds
Starting at £1.50
Powered by Magento 2 Extensions by Mageplaza
Organic Rocket Seed - How to Grow Rocket Greens
January 4, 2018
Polly Noble's Protein Powerhouse Smoothie
December 5, 2017
MUNG BEAN, TOMATO AND SPINACH CASSEROLE
September 8, 2020
Judy Barber's Rosemary Lemonette
May 21, 2020
Vegetarian Cottage Pie
January 9, 2020
WARM GREEN LENTIL & ONION SALAD
November 28, 2019
Comments