Download ImageGrilled Apricots & Purslane Salad Ingredients8 apricots1/2 tsp olive oil1/2 cup onion1 tsp vinegar of choice6 cups purslane (leaves & tender stalks only)2 tbsp pistachio (coarsely ground)Dressing1 clove garlic (grated)3 tbsp extra virgin olive oil3 tbsp lemon juice1/2 tsp salt1/4 tsp ground black pepperStepsFinely slice onions into half moons, place in a bowl, add vinegar & let it rest for 10 mins.Wash purslane thoroughly & use a salad spinner to dry it.Combine all the ingredients for the dressing in a jar, cover & shake well to form an emulsion, taste to adjust seasoning then set aside.Heat a pan on medium high & add olive oil.Cut apricots in half, discard pits, place flesh side down & leave them untouched for 2 mins.Check for good caramelisation then flip to cook for another min (don’t cook for too long or they will become mushy)Meanwhile, combine purslane & onion in a big bowl, add 1/2 the dressing, toss well to coat & transfer onto serving plates or bowls.Arrange grilled apricots on top of purslane mixture, drizzle the rest of the dressing, sprinkle with pistachio & serve immediately.feel free to substitute purslane with baby spinach, rocket or other greens Source : www.instagram.com
