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Dandelion and purslane salad

- 4 large potatoes
- 1 teaspoon cumin seeds
- 2 eggs
- 1 onion
- 2 cloves garlic
- 4 tablespoons soya bean oil
- 150g fresh dandelion leaves (or rocket)
- 150g purslane (or chinese cabbage)
- 3 tablespoons white wine vinegar
- sea salt, pepper

Cook the potatoes in their skins, add the cumin seeds.

Hard boil the eggs.

Chop the onion and garlic and sauté gently in 2 tablespoons of soya bean oil. Peel and dice the potatoes, and place them, while still warm, on the dandelion and purslane leaves. Then place the sliced hard boiled eggs on the salad.

Add the vinegar, the rest of the oil to the onions and pour over the salad. Mix gently.


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