Cooked Purslane with Creamy Sesame Dressing
I love picking wild purslane in the summer and making all kinds of tasty dishes with it. Today, I want to share a simple recipe for cooked purslane with creamy sesame dressing.
Cooked purslane can be a great addition to your lunch or dinner. The creamy sesame dressing from this recipe takes it to the next level and makes simple purslane become a rich and decadent side dish everyone will love!
Ingredients for the cooked purslane with creamy sesame dressing
To make this delicious cooked purslane side-dish with creamy sesame dressing, you will need the following ingredients
- Purslane
- Tahini
- Lemon juice
- Water
- Himalayan salt or sea salt
- Minced fresh chilli or chilli paste
- Olive oil or pumpkin seed oil (optional)
How to cook purslane
Put the fresh purslane into a pot with boiling water and boil for three minutes. Strain immediately to prevent over-cooking.
You can sprinkle cooked purslane with some sea salt and drizzle it with cold-pressed olive oil, pumpkin seed oil or balsamic glaze.
To learn more about purslane, how to recognise it and how to use it in dishes, read this article:
What Is Purslane And How To Use It
How to make creamy sesame dressing
To make the dressing, put the tahini into a bowl and add lemon juice, water, minced chillies or chilli paste and salt.
Whisk everything well until you get a really smooth consistency. It will not combine immediately, so whisk it until your dressing looks creamy and well-combined.
Ideas for serving
This side dish or small dish is very versatile – you can serve the purslane and the dressing in many different ways.
I like to spread some dressing on a plate and put purslane on top of it, but you can also make a thinner dressing and drizzle it over purslane. Also, serving them in two separate bowls works great.
Here are some more ideas:
- Have it as a side dish with these juicy soy cutlets.
- Combine it with these amazing homemade flaxseed tortillas.
- Spread some sesame dressing on a slice of this tasty homemade pumpkin and cornmeal bread, this spelt and oat soda bread or even homemade spelt sourdough bread. Put the cooked purslane on top and enjoy it as a delicious and creative breakfast or snack.
More about purslane + other purslane recipes
Check out my other articles about purslane if you want to learn more and get inspired with simple recipes for tasty meals.
- What is purslane and how to use it – learn everything you need to know about purslane, its health benefits and how to recognise it in nature or your garden
- Purslane salad – a simple and refreshing summer salad with purslane and other seasonal ingredients
- Pickled purslane – learn two cool ways of pickling purslane, one of which gives you a result packed with healthy probiotics!
Cooked Purslane with Creamy Sesame Dressing
Follow this easy recipe to make cooked purslane with creamy sesame dressing - a super rich and decadent side dish everyone will fall in love with!
Ingredients
- 3 handfuls fresh purslane
- 1 tbsp olive oil (optional)*
- 4 tbsp tahini
- 1 ½ tbsp freshly squeezed lemon juice
- 2 ½ tbsp water
- ½ tsp chopped fresh chilli or chilli paste
- 1 pinch Himalayan salt
Instructions
- Bring about a litre of water to a boil.
- Add purslane and let it lightly boil for two to three minutes.
- Turn off the heat and drain immediately to avoid letting the purslane overcook in hot water.
- If you want to make the dish more flavorful and juicier, season the purslane with some salt and pepper and drizzle with olive oil. If you like it milder and less oily, skip this step.
- To make the dressing, put the tahini into a bowl and add lemon juice, water, chilli and salt.
- Whisk well until all the ingredients combine and it gets completely smooth and creamy.
- If the dressing is too thick for your taste, you can add a bit more water (carefully, not to make it too watery).
- Serve the dressing with cooked purslane as a side dish or a salad.
Notes
- Instead of olive oil, you can use pumpkin seed oil or balsamic glaze to season the purslane. Both combine really well with the flavour and texture of purslane.
- Serve the purslane and the dressing any way you like. I like to spread some dressing on a plate and put purslane on top of it, but you can also make a thinner dressing and drizzle it over purslane. Also, serving them in two separate bowls works great.
