Verdolaga (Purslane), Pumpkin Seed and Pecorino Salad

Courtesy of Cook Thinker:
Image courtesy of Cook Thinker:


  • 1 bunch Verdolaga
  • Half cup of Pumpkin seeds
  • A little shaved pecorino
  • 1 navel orange


  • 1 garlic clove
  • ¼ squeezed fresh lemon juice
  • Dash balsamic vinegar
  • Few tbls Olive oil
  • ¼ tsp grainy Dijon mustard
  • pinch of salt and a few grinds of pepper

Make up the dressing in a salad bowl – crush the garlic, add the rest of the ingredients and use a teaspoon to crush it all up together. Then let it sit for a little while to marinade.

Toast the pumpkins seeds in the oven or on the stove top with some olive oil and salt for about 10 mins.

Wash and dry and roughly chop the verdolaga. Peel, section and roughly chop the orange – add a little of the juice to the dressing.

Toss the verdolaga, orange, toasted pumpkin seeds and shaved pecorino in with the dressing. Serve immediately as an appetizer with a little glass of light white wine.

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