Pic of Tomato, onion & crispy sea purslane salad

Tomato, onion & crispy sea purslane salad

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Salads

Tomato, onion & crispy sea purslane salad

Starter Serves 5 10 min

The salty leaves work wonders against the sharp-sweet tomatoes, in the same way olives or capers would.

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Ingredients

  • 500g tomatoes
  • 2 spring or bunched onions, finely sliced
  • 1 tbsp balsamic or sherry vinegar
  • 50g sea purslane
  • olive oil
Image of Tomato, onion & crispy sea purslane salad

Method

Prep time: 5 min
Cooking time: 5 min

  • Step 1

    Cut the tomatoes into an interesting array of slices and wedges. Toss them in a bowl with the onions, vinegar, 1 tbsp olive oil, and a very small pinch of salt.

  • Step 2

    Pick the purslane leaves away from the stalks. Heat a thin layer of oil in a small frying pan and fry the purslane leaves until they start to crisp up. Remove and leave to cool.

  • Step 3

    Arrange the tomatoes onto a serving plate and spoon over all the liquid from the bowl. Garnish with the crispy leaves.

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