Purslane Salad with Buckwheat & Yogurt


  • 1 bunch of purslane
  • 1 pack of Buckwheat
  • 1 cup of strained yogurt
  • 2 tablespoons of olive oil
  • 1 teaspoon paprika
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper


Purslane leaves are cleaned and washed.

Put the buckwheat in a pot and boil it by adding water so that it is 4 inches above it. (2 tablespoons are separated after boiling.)

Add salt and pepper to the strained yogurt and whisk.

Add purslane and boiled buckwheat into the yogurt.

In a separate pan, olive oil, red pepper flakes and boiled buckwheat soup mixture is added and roasted.

The oil you roast is added to the purslane.

ENJOY YOUR MEAL

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