Purslane Salad with Yogurt

Method

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1. 1Pick over the purslane, discarding the thick, tough stems and roots and keeping the leaves and tender thin stems.
2. 2Wash it several times in plenty of water until no grit is left at the bottom of the bowl. Drain well, using a salad spinner if you have one.
3. 3Roughly chop into 2-3 cm pieces; chopping too finely makes it release water and turns the salad runny.
4. 4In another bowl, whisk the yogurt with the garlic and salt until smooth. If the yogurt is very thick, loosen it with 1-2 tablespoons of cold water.
5. 5Gently fold the purslane into the yogurt and transfer to a serving bowl.
6. 6Drizzle with olive oil and scatter over the walnuts and chili flakes or dried mint. Serve right away.