Purslane yoghurt dip

This is essentially a variation on tzatziki, and in all earnestness we declare it a superior one. If you plan on kissing someone who hasn’t shared this with you, you may want to add half a cup of very finely chopped flat-leaf parsley to offset the effects of the garlic (add a splosh of extra yoghurt and olive oil in this case). Otherwise, experiment with adding a tablespoon of very finely chopped mint, dill or wild fennel.

Credit: The Weed Forager's Handbook

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• ½ cup good quality plain yoghurt
• 2 garlic cloves, minced
• 1 tbsp extra-virgin olive oil
• ¼ tsp salt
• 1 cup tightly packed washed purslane, stems mostly removed
• paprika, to sprinkle (optional)
• Turkish bread, to serve

Instructions

In a bowl mix together yogurt, garlic, oil, and salt, then add chopped purslane and fold through. Put in the refrigerator to chill. Sprinkle with paprika, if you like, and serve with hunks of fresh bread.

This recipe is from The Weed Forager’s Handbook by Adam Grubb and Annie Raser-Rowland, available at www.eatthatweed.com

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.