After a hot, sunny morning prowling around Lisbon’s famous flea market, Feira da Ladra, we happened upon a tiny stall in the neighbouring park, Jardim Botto Machado, where we had refuelled with croissants and pumpkin jam at the quiosque (kiosk). The stall was dotted with beautiful vegetables and fruit: green figs, spiky nobbly cucumbers, aubergines (eggplants) and jugs stuffed with bunches of what I suddenly realised was purslane. Purslane is often seen as a weed, but has a deliciously tangy flavour, a bit like sorrel, and a crunchy texture more like watercress. This is what I made with it when we got home, which we ate on our shaded courtyard patio.
If you can’t find purslane, watercress or rocket (arugula) would work nicely instead. In season, try purslane with figs, cherries or tomatoes, perhaps with some tangy sheep’s cheese crumbled over the top.