There is no greater love in the Greek home kitchen than a warm salad. A salad made with cooked vegetables, rather than leaves and tossed in a lemony dressing. I love this way of serving vegetables, a meal in themselves when accompanied by a slice of feta dusted in riagni and good quality Greek olives. A warm salad of broccoli is regular home-style staple on the Greek table and simply dressed beetroot is also a big favourite. In summer a warm salad of baby zucchini, baby potatoes and sweet vlita (amaranth) leaves is also very popular. This salad takes its inspiration from the summer garden with fresh artichokes, baby potatoes and lemony purslane.
Artichoke, purslane and potato salad (Σαλάτα με γλιστρίδα, αγκινάρες και πατάτες)
8 artichoke bottoms, fresh or frozen
6 baby potatoes
8 small bunch of purslane, cleaned of any grit and tougher stems removed (save a couple of leaves for garnish)
8 small pickling onions
2 tablespoons dill, chopped
For the dressing:
8 teaspoons of olive oil
2 tablespoons of lemon juice
Sea salt and ground black pepper
Add the artichoke bottoms, potatoes and purslane leaves to a saucepan. Add water until they come half way up the vegetables and a sprinkling of sea salt. Cook for about 15-20 minutes until the vegetables are tender, but not falling apart. Drain and add to the vegetables to a serving bowl or platter. Mix the oil, lemon, salt and pepper. Sprinkle with dill, capers and a few of the reserved purslane leaves. Pour the dressing over the vegetables and serve immediately.