Wild Mallow & Lapsana Salad
Ingredients:
2 bunches wild mallow
1 bunch nipplewort
7 cups water
Salt to taste
½ cup olive oil
1 lemon
1 clove garlic, finely chopped
Method:
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