Purslane Yogurt Salad

Method

1. Wash the purslane thoroughly under cold running water, then pat dry and trim the tender leaves and stems into bite-sized pieces.
2. Crush the garlic cloves into the yogurt and stir well to combine into a smooth, creamy dressing.
3. Roughly chop the walnuts and toast them in a dry pan over medium heat for about 2 minutes until fragrant, then set aside to cool.
4. Arrange the purslane on a serving plate, spoon the garlic yogurt generously over the top, and scatter the toasted walnuts over the salad.
5. Drizzle the olive oil over the finished salad and serve immediately at room temperature in the traditional Turkish style.