Turkish Purslane Yogurt Salad with Warm Walnut Butter

Instructions

1. 1

   Wash 300 g fresh purslane leaves thoroughly in cold water to remove any sand, then drain and pat completely dry using paper towels. Coarsely chop 40 g walnuts. Peel 2 garlic cloves and finely grate them into a large salad bowl.

2. 2

   To the bowl with grated garlic, add 300 g strained Turkish yogurt, 15 ml extra virgin olive oil, and 5 g salt. Whisk vigorously with a whisk for 1 minute until creamy and smooth. If the yogurt is too stiff, whisk in 1 tablespoon of cold water to loosen.

3. 3

   Add the prepped dry purslane leaves into the seasoned garlic yogurt mixture. Gently fold the greens with a spatula until every leaf is lightly coated. Avoid pressing too hard so the purslane leaves remain crisp and untorn.

4. 4

   Place a small skillet over medium heat and melt 20 g butter. Add the coarsely chopped walnuts and cook for 2 to 3 minutes, stirring continuously with a wooden spoon until the nuts turn light golden brown and smell nutty.

5. 5

   Take the skillet off the heat and immediately stir in 3 g pul biber red pepper flakes into the hot melted butter. Let the red pepper sizzle for 30 seconds off the heat until the butter turns a deep ruby red and fragrant without burning.

6. 6

   Spread the garlic yogurt purslane into a wide shallow serving bowl. Drizzle the warm red pepper butter and toasted walnuts evenly over the top. Serve immediately while cool and fresh, accompanied by crusty bread or crisp flatbread.