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

1. Wash all the salad veg and carefully mix together in a large bowl.
2. Put a couple of handfuls on a plate and drizzle with the pesto.
3. 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