Instructions: Purslane with its larger silverycoloured furry leaves and thick fleshy cactilike stems has a light lemony refreshing taste and the wild variety in particular makes an unusual and refreshing salad. It should be trimmed of the thick stems at the bottom then leaves and stems chopped coarsely and dressed with an aromatic olive oil and lemon juice. It can also be combined with diced cucumber or with other greens. Its most notable presence is in Fattoush (qv).

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