Purslane Salad with Yogurt (Yoğurtlu Semizotu Salatası)

Cut off the roots of the purslane and discard them. Soak in plenty of water (you can add a bit of baking soda) and wash thoroughly.

Separate the leaves, and also cut off the tender long stems; let drain in a colander.

Grate the garlic into the salad bowl. Then add the yogurt, olive oil, and salt, and mix.

Add the purslane and mix thoroughly.

Top with the walnut kernels and serve.