Sure, purslane is a weed – but it’s also great to eat and contains more omega-3 fatty acids than any other leafy vegetable. Eat young leaves raw as salad greens and cook older leaves the same way you would spinach or silverbeet.
This recipe keeps things super-simple and lets the deliciousness of fresh, firm tomatoes shine through!
- 1kg mixed tomatoes (try Big Beryl, Green Zebra and cherry tomatoes)
- Handful purslane leaves
- Extra virgin olive oil
- Sea salt and pepper
- Wash tomatoes and purslane well and pat dry
- Cut the tomatoes into thick, random slices (leave cherry tomatoes whole).
- Assemble on plate, then scatter purslane.
- Drizzle with olive oil and season well with salt and pepper.
If your mouth’s watering and imagination is running wild – head along to the Kleenheat Kitchen at the 2019 Perth Garden Festival for more flavour combinations from our guest chefs plus tips for growing top-notch produce at home.
Kleenheat exclusive – 50% off Perth Garden Festival tickets
We’ve dug up a great deal! Kleenheat customers can enjoy 50% off PGF tickets by simply selecting the Kleenheat member special when placing an order online. Order your tickets.