Friday, 31 January 2014


“Life lesson: Don’t shake the bottle of salad dressing until you’ve made sure that the top is closed.” - Steve Carell
We are at the height of Summer now and we are experiencing some very hot days. While we enjoy eating salads year-round, in Summer they are an absolute necessity, making a full meal in themselves or accompanying something more substantial. While our garden is primarily a flower garden, there are many herbs and a few seasonal vegetables always growing here and there amongst the flowers. It is always a pleasure to be able to take a few fresh-picked vegetables and herbs and make a salad according to the bounty of the season.

4 small ripe tomatoes
2 Lebanese (small) cucumbers
A handful of tender New Zealand spinach tops
A bunch of tender purslane tops
3 small carrots
2 Spring onions, chopped
Some fresh thyme
A few sprigs of parsley
A few sprigs of dill
1 tbsp Dijon mustard
salt, pepper
1 lemon, juiced
olive oil
Dice the tomatoes, peel and slice the cucumbers and peel and grate the carrots finely. Mix all together in a salad bowl. Wash well the spinach, purslane and herbs. Chop the greens roughly and add to the salad. Chop finely the herbs, Spring onions and add to the salad. Mix together the mustard, seasonings, lemon juice a dash of vinegar and some olive oil. Pour the dressing over the salad and mix well.

This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.


  1. This looks delicious. Thanks for the spinach and purslane links, had never heard of these!

  2. the purslane on your link is similar to the plant that we call as "vietnam rose" (usually used as an ornamental plant). interesting! would love to try this!

    thanks so much for sharing and linking over at Food Friday, Nicholas
    enjoy the rest of the week!