Bakoula Salad with Spinach & Kale

Name: Bakoula Salad with Spinach & Kale
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 tsp Ground cumin; 2 tbsp Olive oil; 1 tsp Salt; 0.5 tsp Black pepper; 1 tbsp Honey; 3 tbsp Fresh lemon juice; 2 Garlic cloves, minced; 2 tbsp Walnut or hazelnut oil; 75 g Toasted walnuts, roughly chopped; 300 g Fresh bakoula (purslane) or arugula; 200 g Fresh spinach; 200 g Kale, stems removed and chopped; 50 g Dried apricots, sliced

A hearty Moroccan green salad combining tender cooked bakoula (purslane), fresh spinach, and kale with a light lemon vinaigrette. Nutritious and vibrant.

Recipe byChef Amina

Prep 10 min
Cook 3 min
Serves 4

salad kale bakoula greens

Ingredients

Servings

Scaled from 4 base servings — local only.

1 tspGround cumin
2 tbspOlive oil
1 tspSalt
0.5 tspBlack pepper
1 tbspHoney
3 tbspFresh lemon juice
2Garlic cloves, minced
2 tbspWalnut or hazelnut oil
75 gToasted walnuts, roughly chopped
300 gFresh bakoula (purslane) or arugula
200 gFresh spinach
200 gKale, stems removed and chopped
50 gDried apricots, sliced

View list

Instructions

Wilt bakoula: Heat olive oil in a large pan over medium heat. Add fresh bakoula and cook until wilted, about 2-3 minutes. Add minced garlic and ground cumin, cook until fragrant, about 1 minute. Remove from heat and cool.
Combine greens: In a large bowl, combine cooled bakoula, fresh spinach, and chopped kale. Toss gently.
Make vinaigrette: Whisk together fresh lemon juice, walnut oil, honey, salt, and black pepper to make the vinaigrette.
Dress and serve: Dress the salad with the vinaigrette. Top with toasted walnuts and sliced dried apricots. Serve immediately or at room temperature.