Spinach Salad with Yogurt and Ginger

Wash the purslane thoroughly in plenty of cold water and let it sit in a colander until completely free of sand and soil. If necessary, let it rest in vinegar water for 5 minutes, then rinse and dry well with paper towels so the leaves do not water down the sauce.

To preserve the vitamin content, tear the dried purslane into large pieces by hand without touching them with a metal knife, and place them into a large mixing bowl.

For the sauce preparation, combine the yogurt, grated garlic, finely grated fresh ginger, sea salt, and olive oil in a deep bowl. Using a hand blender, blend all the ingredients for approximately 1-2 minutes until they reach a smooth and fluid ayran consistency.

To apply the chef's touch of flavor, heat a dry pan over medium heat. Add 1/2 cup of walnut kernels to the pan and roast them without oil for approximately 2-3 minutes until they slightly change color and release their aroma. Remove the roasted walnuts from the heat to cool, then chop them into large pieces with a knife.

Pour the prepared fluid yogurt sauce over the purslane. Mix gently with upward movements from the bottom to the top, ensuring the sauce is distributed evenly without crushing the leaves.

After transferring the salad to a serving plate, sprinkle the roasted crunchy walnuts on top, drizzle with red pepper flakes, and serve immediately.