Sea Purslane (Atriplex portulacoides) has a gorgeous, salty leaf with a nutty crunchiness to it.
I remember about five years ago I took a young family down to the estuary, and one of the children who hadn’t eaten their greens in a couple of years, sat for 20 minutes chomping down on the leaves.
They said that they were very similar to salted crisps, and so Sea purslane became “The Salty Crisp Plant” to this youngling.
What better way to engage children with the wild, than to allow them to graze in situ.
Today I was in need of a quick lunch, and so as is usual with many of my recipes I decided to go ‘tapas-style’. Robin today has been a glutton.
What was meant to have been shared between 3 people became one big luncheon meal for yours-truly.
Sea Purslane Recipes: Ingredients
- 1 x 400g cans of chickpeas
- 100g sea purslane
- 2 tsp tahini
- 1 garlic cloves, crushed
- ½ tsp himalayan salt
- quality extra virgin olive oil (plus extra for drizzling)
- 1 x freshly squeezed lemon juice
Sea Purslane Recipe: Suggested Instructions
- Drain chickpeas, reserving the liquid and put them into a food processor along with the sea purslane.
- Add the tahini, crushed garlic, himalayan salt and lime juice along with 3 tablespoons of the reserved liquid.
- Turn on the food processor and slowly add the olive oil until the hummus is of the consistency that you like. Some people prefer a runnier version and others like it more chunky.
- Pour mixture into a serving bowl and drizzle over a little olive oil.
Serves: 3 as a starter