• 500 gr purslane, only leaves
  • 2 cloves of garlic
  • 1 cup yogurt
  • 1 teaspoon wheat, sauteed
  • 1 tablespoon of pine nuts
  • 10 pieces of gherkins pickled
  • extra virgin olive oil
  • kosher salt

1. Preparation

Soak the wheat in the water overnight to soften it, then boil wheats tender and cool. Separate the purslane leaves. Cut the gherkin into small cubes. In a deep bowl add trail leaves and the pickles

Yogurt Purslane with Wheat

2. Method

Roast the pine nuts in a small pan and take it to the side. In the same pan, fry the boiled wheat until brown and crisp. Pound the garlic with salt, add yogurt, salt and ground white pepper to taste. Combine half of roasted wheat and pine nuts with purslane and mix.

3. Service

On a shallow serving plate put the purslane and pour extra virgin olive oil. Garnish with roasted wheat and peanuts. Ready to serve