1 bunch purslane
1 yellow peach
roasted chickpeas (recipe in snacks)
1-Preheat a grilling pan to medium-high heat. Lightly brush the peaches with olive oil and grill over medium until nicely marked, about 2 minutes per side. Set aside.
2-Thoroughly rinse the purslane then break it into small clumps cutting away thick stems.
3-Make the dressing by mixing the olive oil, lemon juice and sea salt together. Adjust seasonings to personal taste.
4-Mix purslane, grilled peaches and dressing gently.
5-Top with roasted chickpeas.