100gpurslane, or lamb’s lettuce or other mild green leaves
pinchpul biber (Aleppo pepper), to garnish (optional)
salt and pepper
How I make it
Mix the yoghurt, olive oil and lemon juice. Season with salt.
Tear the salad into small, individual leaves and carefully mix with the yoghurt sauce. Serve immediately, sprinkled with a little pul biber, if you like.
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