Plant salad purslane in your garden and you will be rewarded with this perennial green which tastes like fresh peas. You could, of course, make this salad entirely from spinach.
80g (3 cups lightly packed) purslane leaves
80g (4 + 1/2 cups lightly packed) baby spinach leaves (stalks removed)
60g (1/2) red onion (thinly sliced)
20 dried apple slices (purchase or make your own)
50ml-60ml Quince Jelly Dressing
Place purslane, spinach, half of the red onion and half of the dried apple into a large salad bowl.
Drizzle with 50-60ml Quince Jelly Dressing. Toss well to coat all the leaves.
Sprinkle remaining onion and dried apple over salad and serve immediately.
*Dried apple slices: Thinly slice 1 red apple. A mandoline is great for this. Toss in lemon juice. Lay apple slices onto tray of dehydrator and dry overnight till crispy. Store in an airtight container till required.
Quince Jelly Dressing
A dressing recipe courtesy of David Jordan from ex “Taste” restaurant in Khandallah, Wellington. David has the best ideas for dressings. Serve this dressing with spinach salad or any dish involving blue cheese.
65ml (1/4 cup) red wine vinegar
125ml (1/2 cup) grapeseed oil
1/4 tsp flaky sea salt
pinch white pepper
65ml (1/4 cup) quince jelly (gently melted and cooled)
15ml (1 tbsp) runny honey
Place vinegar, oil, salt, pepper, quince jelly and honey into the bowl of a blender or a food processor fitted with a metal blade. Blend or process till combined.
Store in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving.