سلطة البقلة والرمان

We pick the purslane leaves, wash them well, and let them drain.

We place the purslane in a bowl and add the pomegranate seeds.

We add thin onion slices and chopped walnuts over the purslane and pomegranate.

We prepare the dressing in another bowl by adding a pinch of salt, olive oil, pomegranate molasses, sumac, and lemon juice.

We mix the dressing ingredients well until combined.

We pour the dressing over the salad ingredients.

We gently toss the salad so the dressing coats all the ingredients evenly.

We place the salad in a serving dish and garnish the top with some pomegranate seeds and walnuts.