Guy Jeffreys, Executive Chef of the Fogarty Wine Group, has plenty of tricks up his sleeve from years of experience in the gardening and dining scene.
He found time to share a simple but tasty and fresh salad recipe with us with a surprising ingredient – purslane.
Sure, purslane’s a weed – but it’s also great to eat and contains more omega-3 fatty acids than any other leafy vegetable. Eat young leaves raw as salad greens or cook older leaves the same way you would spinach or silverbeet.
This tomato purslane salad recipe keeps things super-simple and lets the deliciousness of fresh, firm tomatoes shine through!
Tomato and purslane salad
Ingredients and preparation
- 1 kg mixed tomatoes (try Big Beryl, Green Zebra and cherry tomatoes)
- Handful purslane leaves
- Extra virgin olive oil
- Sea salt and pepper
- Wash tomatoes and purslane well and pat dry.
- Cut the tomatoes into thick, random slices – leave cherry tomatoes whole.
- Assemble on plate, then scatter purslane.
- Drizzle with olive oil and season well with salt and pepper.
Keen to know more about Guy Jeffreys?
While Guy’s moved on from his Head Chef role at Millbrook Winery, he’s still involved as Executive Chef of the Fogarty Wine Group – owners of own Millbrook Winery.
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