Purslane (portaluca oleracea) is an annual succulent which goes by many names worldwide and has been eaten by many cultures throughout history. Here in Australia most people consider it a weed but the species is regarded as a native plant which is eaten by the Aboriginal people and was well known to early settlers. The seeds were often ground and baked into damper or bush bread.
Purslane has a slightly sour and salty taste. The stems, leaves and flower buds are all edible and can be eaten raw or cooked. This salad, by LINZARELLA for Food52, is wonderfully crunchy and well-balanced and will have you weeding the garden regularly.
Zest and juice 1 lemon and set aside. In a small bowl, combine ¼ of a cup of finely sliced red onion, 1 tablespoon of red wine vinegar and the juice of the lemon. Leave it to marinate while you prepare the rest of the salad. Chop the purslane, discarding any thick stems and place it in a large bowl. Add 2 tablespoons of yoghurt, 2 tablespoons of olive oil and the lemon zest and season to taste with salt and freshly ground black pepper. Mix well with tongs to coat everything. Now add the red onions and mix again. Finally, add 5 sliced radishes, ¾ of a cup of diced cantaloupe melon, ½ a diced cucumber and ½ a cup of diced feta cheese.
michelle picker cooks 