Lupins are legumes. You don’t have to cook them for this recipe. Another name for winter purslane is miner’s lettuce (source: Plantura.garden). It’s a good lettuce for the colder months.
A tasteful nutritious spread for the later autumn and the winter.
Extra supplies needed: a food processor
For the amount of the picture:
– 50g winter purslane
– 50g white lupins from a jar with 2 tablespoons of the water from the jar
– 2 tablespoons (soy) quark
– 1 tablespoon lemon juice
– 1 tablespoon sunflower seed butter
– 1 tablespoon cold-pressed coleseed oil. If you don’t have this oil you can use another (preferably cold-pressed/extra vierge) oil instead.
– 1 tablespoon dried chives
– some salt and pepper
Mix the winter purslane, lupins, lupin moisture, quark, lemon juice, sunflower seed butter and coleseed oil in the food processor until you have a coarse mixture. Stir the dried chives, salt and pepper into the spread.
Serve with some leaves of the winter purslane as a spread.
This spread is very nice on some bread baked in a little olive oil with garlic, with apple parts.
