From the chef of MAICH
Giannis Apostolakis

Greek yoghurt with purslane

Γιαούρτι με γλιστρίδα, Γιάννης Αποστολάκης, σεφ

Ingredients for 1-2 pax

  •  200 gr. Greek yoghurt

  • 2 tbsp purslane (only the leaves)

  • 1 tbsp finely chopped basil

  • 2 tbsp extra virgin olive oil (Athinolia or Tsounati variety)

  • A few drops of lemon

  • Salt, pepper


In a deep bowl, we place the Greek yoghurt and we add one after the other the above ingredients without any particular order. We stir well the mixture.

The addition of one of the suggested varieties of olives will balance out both the sweet taste of the purslane and the acidic yogurt.

This dish is very refreshing but also rich in vitamins and omega-3s.

Products Suitable for this recipe:

Greek yoghurt with purslane

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