Purslane Salad with Turmeric Yoghurt

1 bunch purslane, washed and leaves separated.

200 gr homemade yoghurt (better if you have thick yoghurt)

1 tsp turmeric powder

1 clove garlic

2 tbsp olive oil

Salt & Pepper

1 pinch nigella seeds

Recipe

Place the purslane that you have washed and dried into a large bowl.

Grind the garlic with salt.

In a separate bowl whisk the garlic and the olive oil with the yoghurt.

Add in the turmeric.

Pour over the purslane you put in a bowl.  Combine all.



Serving

Plate all the ingredients you have mixed.

Decorate with the nigella seeds and extra olive oil.

Serve.

Note: Purslane that is very high in Omega 3's is a good functional support for the biliary system.  Combining this with the anti-inflammatory effects of turmeric, doubles its benefits of inflammation management.

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