Wild Mallow & Lapsana Salad

Wild Mallow & Lapsana Salad


2 bunches wild mallow

1 bunch nipplewort

7 cups water

Salt to taste

½ cup olive oil

1 lemon

1 clove garlic, finely chopped


Remove the damaged parts and outer skin of the wild mallow and nipplewort. Wash well. Chop into 5-6m pieces. Boil the water in a medium-sized saucepan then add the mallow and nipplewort. Cook for 15 minutes or until soft. Drain the vegetables and place in a serving dish. Add the salt, olive oil, lemon juice and garlic and mix well.

Serve cold.

Source: Tastes from Cyprus

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