Green leaves with yoghurt sauce

Name: Green leaves with yoghurt sauce
Ingredients: 200 g yoghurt (I use a greek-style variety); 2 Tbsp extra virgin olive oil; 1 Tbsp fresh lemon juice; 100 g purslane, lamb’s lettuce or other mild green leaves; pinch of Aleppo pepper (pul biber), to garnish (optional); salt and pepper

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Servings: 2

Ingredients

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200 g yoghurt (I use a greek-style variety)2 Tbsp extra virgin olive oil1 Tbsp fresh lemon juice100 g purslane, lamb’s lettuce or other mild green leavespinch of Aleppo pepper (pul biber), to garnish (optional)salt and pepper

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Instructions

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Step 1

Mix together yoghurt, olive oil and lemon juice. Season.

Step 2

Tear the salad into small, individual leaves and carefully mix with the yoghurt sauce. Serve immediately, sprinkled with a little pul biber or smoked paprika, if you feel like it.