Tortillas with Winter Purslane, Lentils, Walnuts and Salsa
Winter purslane ( also known as miner’s lettuce, Indian lettuce, spring beauty) is one of the few green salad vegetables that can take the cold temperatures. It is very healthy and has a mild flavor. It makes a very nice salad and we enjoyed it on these tortillas.
Serving Size: 4
- 4 flour tortillas
- 4 cups winter purslane, washed and large stems removed
- ½-¾ cups walnuts, toasted and roughly chopped
- splash lemon juice
- 2 cups lentils, cooked, drained
- splash olive oil
- 1 can crushed tomatoes
- 1 tablespoon lime juice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon taco seasonings
- salt to taste
- splash chili sauce
- 1 avocado, pealed and cut in bite sized chunks
- ½-¾ cup non-dairy chees
- To make the salsa:
- Place the contents of the can of crushed tomatoes in a medium sized bowl.
- Chop the onion, mince the garlic and add to the tomatoes.
- Add the lime juice, taco seasoning, salt and pepper.
- Mix well and season to taste.
- Clean the purslane and remove the big stems.
- Place the purslane in a bowl.
- Mix a splash of lemon juice with a tablespoon of olive oil and pour over the purslane.
- Gently mix to cover the the leaves evenly.
- Drain the cooked lentils.
- Toast the walnuts in a dry frying pan.
- Allow to cool slightly, then roughly chop.
- Lightly warm the flour tortillas in a dry frying pan.
- Place one on each plate.
- Spread a generous tablespoon of the salsa on the flour tortilla.
- Place a handful of the purslane on each tortilla.
- Sprinkle 2 tablespoons of lentils over the purslane.
- And then a few walnuts over the top.
- Peel an avocado and chop into bite sized pieces. Add a few pieces on top of each tortilla.
- Add some grated non-dairy cheese on top of the tortilla and serve.