Young salad spinach and purslane combo

A blend of vitamins and good essential fatty acids that young and old can enjoy to their heart’s content. Add a dash of colour to this “green” salad with a few cherry tomatoes, or sprinkle in some pine nuts for crunch.

Ingredients (serves 4):


  • Carefully wash and prepare the purslane, radish leaves and spinach leaves.
  • Dry and arrange in a decorative way on the plates.
  • Peel and chop the white onions, sprinkle over the salad. In a bowl, prepare the vinaigrette with salt, pepper, cider vinegar and sesame oil.
  • Splash the sauce over the salad and sprinkle with snipped parsley.


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