Basil Purslane Salad and Sesame Curd Balls

Hello Dear Friends,

Today, I have a practical and stylish recipe that will color your invitation tables. Earlier basil sherbet As I mentioned in the recipe, I love using basil, especially in salads. It adds a unique flavor to the green salad.

As a matter of fact, there is no need to wait for someone to come to prepare this recipe. You can also prepare a meal for yourself. It is a flavor that will be especially useful for those who are on a diet and who always aspire to grilled meat and salad. Of course, you need to keep the amount of sesame and oil in it low.

Love…

Ingredients for Basil Purslane Salad and Sesame Curd Balls Recipe

• Half a bunch of purslane
• half a bunch of basil
• 6-7 stalks of spring onions
• 8-10 cherry tomatoes
• 3 tablespoons of boiled corn kernels

For the curd balls:

• 1 cups of curd cheese
• Half a glass of sesame

For the sauce:

• Olive oil
• Pomegranate Syrup
• Lemon juice
• salt

How to Make Reyhanli Purslane Salad and Sesame Curd Balls Recipe?

1. Wash purslane, basil, spring onions and tomatoes in plenty of water and leave to drain.
2. For the curd balls, take the sesame seeds in a Teflon pan and roast them until they turn slightly darker.
3. Add some sesame seeds into the curd and knead to make small balls. Cover the balls you have prepared with the sesame you have roasted and set aside.
4. Separate the drained purslane and basil from their stems (chop very large basil with a knife, if desired)
5. Finely chop the onions, cut the tomatoes into 4-5 parts. Put all the ingredients except the curd balls into the mixing bowl.
6. Whisk olive oil, pomegranate syrup, lemon juice and salt in a bowl according to your taste. Add to the salad and mix.
7. Serve by placing the curd balls on the salt you bought on the serving plate.