Ingredients (serves 4):

• 4 bunches of purslane
• 6 cloves of garlic
• 250g of tomato puree
• some red olives for decoration
• 1 bunch of parsley
• 1 bunch of coriander
• salt, pepper, cumin and paprika
• olive oil

Instructions:

• Carefully wash the purslane. Chop it and steam-cook it for 20 min.
• Peel the garlic cloves, crush them and brown them in the pan with a dash of oil.
• Add salt, tomato paste and let it simmer.
• Wash the parsley and coriander, chop everything finely.
• Add the spices, chopped parsley and coriander, and the cooked purslane.
• Let it simmer for another 10 min. without a lid.
• Serve in a salad bowl and decorate with the red olives.

Add colour to the dish with a few cherry tomatoes.