Purslane salad with yoghurt (Yoğurtlu semizotu salatası)

1. Cut off the thicker purslane stems, wash the leaves and thin shoots several times in cold water and drain.

2. Chop roughly.

3. Crush the garlic to a paste with a little salt and whisk it into the yoghurt until smooth.

4. Toss the purslane with the garlic yoghurt and salt to taste.

5. Pile into a bowl, drizzle with the olive oil and scatter the roughly crushed walnuts on top.

6. Serve cold as a side or meze.

Tip: Purslane grows at markets in summer – and even in the garden – with a slightly tart, crunchy bite. If you can't find it, use baby spinach or rocket.