Purslane Salad with Pork Fisherman

Rating: 3.85 / 5.00 (13 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Preparation time:


Mix yogurt with honey, juice of one lemon, milk, parsley, salt and pepper.

Cut pork fish into slices about 1 cm thick and lightly plate. Finely pound chili, pepper, anise and sumac in a mortar. Season slices of meat with the mixture and set aside to cool with the lid closed. Cut bread into 8 narrow slices. Toast in a frying pan in hot olive oil on both sides until golden brown.

3. rinse and drain purslane. Rinse cucumbers well and slice lengthwise into very narrow slices with a vegetable slicer. Clean radishes, rinse, drain, cut into narrow slices or sticks. Crumble feta cheese.

Heat oil in a frying pan until very hot. Fry the meat slices on both sides at high temperature for 2 minutes each.

Arrange purslane with cucumbers, radishes and feta cheese evenly on plates and drizzle with a little dressing. Arrange meat on bread slices and bring to table with remaining dressing.

From the doctor’s office to the kitchen Of course, a razor blade does the job when scoring the pork belly. But if your kitchen often involves such activities, it’s worth reaching for the tools of the pros: In any well-stocked pharmacy you can buy for little money disposable scalpels from an American manufacturer, which have proven themselves in the kitchen. Such a scalpel also makes it easy to score fish skin, for example.

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