Pea, purslane and pansy salad

Pea, purslane and pansy salad

By
From
The Herb & Flower Cookbook
Serves
2-4
Cooking time
15 mins

Purslane is much maligned – despite being a staple in the Middle East, it is considered a weed in the States. It’s a shame because I always like seeing it on menus, its salty bite adding a savoury depth to every salad and sauce. This big sharing bowl would go well with a platter of cold meats and pies, the bright colours of the herbs, fruit and flowers sitting prettily on any plate.

Ingredients

Quantity Ingredient
125g jasmine rice
75g fresh peas, podded
1 ripe mango, peeled, stone removed and diced
1 bunch purslane
50g atlantic prawns, cooked and peeled
2 tablespoons basil, chopped, plus whole leaves for serving
1 lemon, juiced
1 tablespoon olive oil
pansies, for serving

Method

  1. Tip the rice into a saucepan with a lid and add 250 ml of cold water. Set it over a medium heat and let it slowly come to the boil. Reduce the heat to a simmer, cover the pan and let it bubble away for 15–20 minutes or until all the water has been absorbed. Turn the rice out into a sieve and jiggle it about under a cold tap to let all the starch rinse away.
  2. Transfer the rice to a large serving bowl and mix in the peas, mango, purslane, prawns and basil. Shake the lemon juice and oil together in a jar and pour over the salad, tossing everything together well. Scatter some pansies over the top and serve.

Substitute the purslane with...

  • Basil, mint or oregano.
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