Roasted veggies, Purslane, Chickpeas and Herb Salad

7:30 AM


If you are still dealing with the leftover Diwali snacks and sweets and thinking of returning to your regular healthy lifestyle then check out this recipe. This light salad is a power pack of taste, nutrition and textures. The juiciness of the cucumber and carrot ribbons, the lightly grilled vegetables with their intense flavour and caramelized sweetness, The peppery taste of the purslane leaves, the soft yet succulent boiled chickpeas pairs perfectly  with the fresh herb dressing. Its sweet, its juicy, its spicy and very very flavourful. Try this out for a perfectly refreshing lunch and feel the lightness in your body.
Purslane on my windowsill

This was the first time that I used purslane (Portulaca Oleracea). I have been growing these in my container garden for more than an year when a local plant supplier forced me to buy several cuttings of this plant. He himself had no clue that these were edible, neither did I. but the tiny, dainty colourful flowers stole my heart and after several months of enjoying their beauty suddenly one day I realised that purslane is nothing but the small weed like creepers growing all over my balcony. I tasted a few leaves and was amazed at the fresh peppery taste of it and thought of using it in a refreshing salad. Am not sure if they are sold as greens in our local markets like they do in Delhi but would really love to have a constant supply of it for regular intake.

For many like us Purslane is very new so just to update you about its nutrition fact 
It is very high in Omega 3 fatty acid, dietary minerals, vitamins and a couple of pigments which are potent antioxidants and have been found to have antimutagenic (that  increase the frequency of mutation in an organism.) properties. It also contains extra ordinary amount of EPA which are not found in many other ingredients except for fish, flax seeds etc. But please remember cooking purslane considerably reduces its nutritional benefits. Its best to use in raw or stir fried dishes.

Here is the quick yet amazingly refreshing and tasty salad.

Grilled veggies and purslane salad

(serves 2)

Ingredients:
red onion: 1 medium
Red capsicum: 1 medium
Green capsicum: 1 medium
Broccoli florets: 1/2 cup
garlic: 4-5 fat cloves
Tomato: 1 medium (choose a ripe yet firm one)
Beans: 8-10
Carrot: 1
Cucumber: 1
Boiled Chickpeas or garbanzo beans: 1/2 cup;
Purslane leaves: 1 cup
Olive oil: 1+1 tbsp

Herb Dressing:
parsley: 1/4 cup chopped
mint leaves: handful
Green chilly: 1
Lemon juice: 2 tsp
Garlic: 2 fat cloves
salt
pepper
chili powder: 1/3 tsp

Method:
Wash and cut the capsicums in long thin strips. 
Divide the broccoli florets, wash and drain the water. 
Cut the tomatoes in quarters.
Chop off the end parts of the beans and cut them in 2" pieces.
Thickly slice the onion and throw in everything along with the cloves in an oven proof dish. Drizzle olive oil, salt and pepper and bake in a pre heated 200C oven for 10-15 minutes or till they get light brown spots on them. Keep all the vegetable juice for extra punch of flavour and taste.

In the mean time pulse all the ingredients written under Herb dressing till you get a coarse paste. Keep aside.

Peel and using a peeler peel the carrots and cucumbers in thin ribbons. keep aside.
Pick the purslane leaves, wash and keep separate.

Once you are ready to serve heat 1 tbsp olive oil and add the boiled chickpeas. Adjust salt and pepper and cook it for 4-5 minutes. 
Switch off the heat and mix in the chili powder and the herb dressing. let it cool down for a couple of minutes and then mix in everything in a big salad bowl. 

Adjust the taste by adding more salt, pepper or lemon juice. Serve little warm or at room temperature. 



Tastes awesome with some freshly toasted herb bread.

Events:

To Soups and Salads at Foodie in me and co hosted by Arundati.

and to PJ's cooking with herbs and flowers.


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11 comments

  1. So refreshing! And love the colors!!

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  2. What an energizing salad to get back to healthy routine after sugar slathered holidays :)

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  3. That's a interesting salad...looks fresh and yum....

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  4. I too agree Sayantani. This is a power packed salad which is not only vibrant to look at but also teases the taste buds.
    Deepa

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  5. looks so inviting, love the colors

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  6. What a timely post! I have just been diagnosed with diabetes and the dietician has asked me to include fresh salad in my diet. Am not too fond of salads and avoid them. But this looks delish. Will try it out:)

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  7. ahhh purslane...we remember eating this herb as our mum used to grow it in clean little pots on the kitchen window...this salad makes us so nostalgic and happy...would love to try this recipe out :-)

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  8. That salad is an explosion of flavors. and so colorful...Loved it. Will try sometime.

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