Recipe for the favourite Greek dip by Diane Kochilas
Ingredients:
3 cups/about 350 grams purslane
6 small organic cucumbers, peeled, seeded and shredded
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro/fresh coriander
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 cups/360 ml strained Greek sheep’s milk yoghurt (or any thick Mediterranean-style yoghurt)
1/4 cup/60 ml extra-virgin Greek olive oil
3 garlic cloves, crushed with the flat side of a knife
2 teaspoons ground coriander
sea salt and ground pepper
Method:
1. Wash the purslane, spin dry, and trim away any tough stems. Transfer to a salad bowl. Wring the liquid out of the shredded cucumber by gathering it up with your hands, one small bunch at a time, and squeezing it between your palms. Transfer to the bowl and add the herbs.
2. Whisk together the yoghurt, olive oil, garlic, and coriander and season with salt. Add the yoghurt mixture to the vegetables and mix well.
3. Season with pepper and additional salt if needed. Serve.
source: Neos Kosmos
STUDIO 3 NEWCASTLE AUSTRALIA 