Summer in a bowl 🌿✨ purslane mixed with creamy garlicky yogurt, drizzled with olive oil + crushed dried mint or dried basil and topped with hot toasted lavash chips. It’s tangy, crunchy, and herby all at once—proof that simple greens can steal the show

Ingredients:

• 2 cups fresh purslane, washed and chopped
• 1 cup thick plain yogurt (labneh or Greek yogurt)
• 1 garlic clove, minced
• 1 tsp dried mint
• 1 tbsp olive oil
• 1-2 pita breads (preferably day-old or slightly stale)
• Salt to taste
• Juice of half a lemon
• Sumac powder for garnish (optional)
• Toasted pine nuts (optional, but delicious!)

Instructions:

1. Toast and crush pita or lavash bread:
   Tear pita breads into pieces and dry-toast in a hot pan or oven until crisp and golden (about 5-7 minutes at 350°F. Let cool, then crush roughly by hand into coarse crumbs.
2. Prepare garlic mint oil:
   Warm olive oil gently, add minced garlic and dried mint, cook on low until fragrant, then remove from heat.
3. Mix salad:
   In a bowl, combine yogurt with lemon juice and salt. Stir in chopped purslane.
4. Serve:
   Spread the yogurt-purslane mixture on a plate or shallow bowl. Drizzle with garlic-mint oil and sprinkle with sumac powder and toasted pine nuts if using. Finally, sprinkle the toasted pita crumbs generously on top.