White Cheese & Tahini Purslane Salad


  •  500 g purslane
  • 100 g hazelnut kernels
  • 100 gr White Cheese

For sauce

  • 50 ml of tahini
  • juice of 1 lemon
  • 1 clove of garlic
  • 1 teaspoon cumin
  • Salt


Clean the purslane, wash with plenty of water and drain. Cut off into small branches. For the sauce, whisk together the tahini, lemon juice, crushed garlic, salt and cumin in a bowl. Put the purslane in a salad bowl. Sprinkle the coarsely crushed hazelnuts and the white cheese cut into large pieces. Pour the tahini dressing over the salad and serve.

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