1 bunch purslane

1 yellow peach

lemon juice

olive oil 

sea salt 

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.



Purslane Salad with Grilled Peaches


Purslane Salad