Dandelion, nettles and purslane are amongst the top weeds we should all be eating! They are all packed with vitamins and minerals and purslane is also rich in omega-3 fatty acids! Dandelion adds a perfect pepperiness to salads or green juices and smoothies, nettles are delicious in soups and pancakes and purslane can be used in salads, green juices, soups, stir-fries, you name it. The whole plant is edible, so even if you'd only use the tips of purslane to salads, you can certainly juice the stems or chop them up and add into soups.
Prep: 15 mins
Cook: 10 mins
Yields: 1 servings
1Cut the tempeh into 1 cm cubes. Combine water, all-purpose seasoning, apple cider vinegar and grated garlic in a small bowl. Heat the mixture in a frying pan and add the tempeh. Cook for 10 minutes, then remove from the pan and let cool.
2Heat olive oil in a frying pan, add the tempeh cubes and fry on each side until browned. Season with oregano and continue to cook for a further couple of minutes.
3Pick the purslane and dandelion leaves and arrange on a large platter. Toast the sunflower seeds and sprinkle them on top of the leaves. Cut the avocado into cubes and add that in as well. Finally scatter the croutons on top. Drizzle with some flaxseed oil, if you wish. Serve immediately.
Credit to http://www.scandifoodie.blogspot.com.au/