- 1/2 kilo purslane
- 1 green pepper
- 2 tomatoes
- spring of fresh mint
- 1 tblsp oil, juice of half a lemon, salt, 1/2 cup fresh breadcrumbs
Wash the purslane and pick off the leaves.
Remove the stalk and seeds from the pepper and cut up small. Dice the tomatoes and coarsely chop the mint.
Mix with oil, lemon and salt in a salad bowl. just before serving stir in the breadcrumbs.