At the times of the year when I do not have purslane, I replace it with rocket leaves or foraged wild greens.


  • 150g purslane, gently washed and dried or rocket leaves
  • For the Yoghurt Dressing:
  • 150ml yoghurt
  • 50ml buttermilk
  • 1 small clove of garlic, crushed
  • Pinch of salt and black pepper
  • 2-3 tablespoons chilli oil (see below)
  • 2 large pinches of roasted and ground cumin
  • 15-20g hazelnuts, roasted, peeled and coarsely chopped
  • For the Chilli Oil:
  • 2 large red chillies
  • ¼ pint olive oil
  • Pinch of salt


  • Mix the yoghurt with the buttermilk and garlic and season gently with salt and pepper.
  • Remove any long stalks from the purslane, chop finely and add back to the leaves.
  • Toss the leaves gently in the yoghurt dressing. Taste and add a pinch of salt if necessary.
  • Spread out on a large flat serving dish. Drizzle over the chilli oil and scatter on the roast hazelnuts.
  • Finish the dish with the ground cumin dusted over the top. Serve as soon as possible.
  • For the Chilli Oil: Chop the chillies (including the seeds) and add with a pinch of salt to the olive oil in a very small saucepan.
  • Bring to a bare simmer and cook at the gentlest bubble for 5 minutes.
  • Remove from the heat and with the back of a spoon or a mortar, crush some of the chillies to break them up a little bit.
  • Allow to cool completely and strain through a fine sieve, again using the back of a spoon or mortar to press some tiny bits of chilli flesh through. I try to get about 1 teaspoon of the fine flesh through the sieve into the oil.
  • Taste again and add a pinch of salt if necessary.
  • Store in a sealed glass container such as a jam jar.