Step 1

In a medium saucepan, warm the the olive oil over low heat and add the onion, garlic and salt. Cook until soft, but not brown, about 6-8 minutes. Add 4 cups water to the pan along with the beans. Bring to a simmer and cook for 20-30 minutes until the beans are soft. Note: keep at a simmer and do not boil the beans or they will fall apart.

Step 2

While the beans are cooking, remove the stem ends from the cherry tomatoes and cut a small x-cross-hatch in the top where the stem was. Bring a small pot of water to a simmer and drop the cherry tomatoes in for 20 seconds. Drain, rinse with cold water and remove the peels.

Step 3

Warm the olive oil over medium heat in a small pan and add the sunflower seeds. Stir every 30 seconds or so until they start to take on a light brown color. Turn off the heat and add the chili flakes.

Step 4

In a mortar pestle, pound together the anchovy, garlic, salt and pepper to form a paste. Alternatively chop and mash these ingredients with the broad side of a chefs knife on a cutting board. In a small bowl, whisk together the oil, vinegar and mustard. Add the anchovy paste and stir to combine.

Step 5

In a large bowl, toss the purslane with half of the vinaigrette and spread out on a serving plate or shallow dish. Scoop out the beans from the broth (reserve the bean broth for other use) and toss with the other half of the vinaigrette. Layer the beans on top of the purslane. Add the cherry tomatoes to the same bowl with the vinaigrette (there should be some left in the bowl still) and toss gently to coat. Spread the cherry tomatoes on top of the purslane and beans.

Step 6

Garnish with the roasted sunflower seeds and serve.

Step 7

we’ve been known to shave curls of parmesan cheese over this salad, as well as finishing with fresh snipped chives.