I just omitted the dill and scallions –I didn’t have any in the fridge— and added some purslane, as we have so much succulent sprigs growing all around our garden. The combination of the lightly toasted spices is ingenious!

The salad can easily become a lovely summer lunch, served over warmed pita or with toasted slices of whole wheat bread.

Serves 4-6

2  pounds Persian, small cucumbers, ends trimmed and quartered lengthwise into spears, then crosswise into 2-inch pieces

1 teaspoon kosher salt, plus more to taste

¼ cup sunflower oil

1 teaspoon ground coriander

½ -1 teaspoon ground cumin

1 teaspoon Maras, or red-pepper flakes

2 scallions, trimmed and thinly sliced (optional)

2 teaspoons apple cider vinegar

1 cup full-fat Greek yogurt

½ – 1 cup mint leaves, thinly sliced

1 ½ cup purslane sprigs

¼ cup parsley leaves and tender stems, chopped

1 lemon

2 tablespoons fruity olive oil

Black pepper

1/3 cup pine nuts

Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.

In a small skillet, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.

In a medium bowl, toss the salted cucumber pieces with the scallions, if using, the spiced oil and apple cider vinegar. Let marinate in the refrigerator for 15 minutes or overnight, while you prepare the yogurt.

In a small bowl, combine the yogurt, half of the herbs (mint and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.

Spread the yogurt mixture on a plate or the bottom of a shallow bowl. With a slotted spoon drain the cucumbers and scallions of excess liquid, then place the cucumbers evenly on top of the yogurt.

Finish with the remaining chopped herbs and pine nuts, and serve immediately.

The post Cucumber, Purslane, and Mint Salad with Spices on Yogurt appeared first on Aglaia's Table οn Kea Cyclades.

Even if you don’t speak Greek you can easily follow her cooking method, which in that case is extremely simple.

Marilena uses scallions but I prefer to flavor the tangy purslane and tomatoes with garlic. Also I substituted basil for the mint, as we have plenty in the garden. Note that contrary to Italy, the traditional herb used in Cyprus, as well as in Greece is mint, not basil.

But of course you can choose either, depending on your taste, and whatever you have in your garden…

We ate purslane in the summer, since I was a child, as it is one of the very few greens we have this very dry season in our part of the world. Lately it has become much sought-after for its health benefits. Yet, as I will never cease to repeat, my choice of ingredients and way of cooking is always based on what I learned from my mother and grandmother, as well as from friends who recorded old regional dishes of our area. I choose seasonal produce and combine them simply, to create wonderful, fresh flavors; whatever health benefits they have is an extra bonus!

Serves 4

1/2 -2/3 cup olive oil

3-5 cloves garlic, peeled and sliced lengthwise

One large bunch purslane, washed, drained and coarsely chopped –discard only the very thick stems

1 1/2 pounds red, ripe tomatoes, diced –I don’t peel them or discard the seeds

A good bunch basil leaves, or fresh mint, coarsely chopped

Salt to taste 

1-2 teaspoons Aleppo or Maras pepper, or freshly ground pepper to taste

1 pound Penne rigate  cooked al dente, according to the package instructions, and drained

Fruity olive oil to drizzle the dish

About 1/2-1 cup grated aged, dry myzithra, or Cypriot anari, or aged Pecorino

In a deep skillet or sauté pan warm the olive oil, add the garlic and briefly sauté, stirring often on medium-high heat for just a couple of minutes, making sure the garlic does not color. Add the purslane and tomatoes, increase the heat and cook, tossing, for about 6-8 minutes, just to wilt the greens and tomatoes, adding salt and pepper.

Add the cooked pasta to the skillet and toss well to coat with the sauce; remove from the heat, add the basil or mint, toss well, drizzle with fruity olive oil, sprinkle with grated myzithra and serve immediately, with extra grated cheese on the side.  

The post Pasta with Purslane and Tomato appeared first on Aglaia's Table οn Kea Cyclades.