Recipe - Purslane Tomato And Sumac Salad

3 cup Lightlypacked tender
purslane sprigs
One half cup Chopped spring onions or
scallions
1 cup Roasted; peeled,chopped
yellow bell pepper
1 One half cup Cubed; seeded ripe tomatoes
2 tablespoon Sumac powder
One half teaspoon Seeded; minced serrano chile
3 tablespoon Fresh lemon juice; or to
taste
3 tablespoon Extravirgin olive oil
Kosher salt; to taste
Freshlyground black pepper;
to taste
=== GARNISH ===
Sliced roasted red and gold
baby beets

Wash the purslane and discard any tough stems or damaged leaves. Chop the
onion and bell pepper and rinse in cold water. Place the onions and peppers
in a bowl along with the purslane leaves, tomatoes, sumac, chile, lemon
juice and olive oil. Gently mix and season with salt and pepper and garnish
with the cut or sliced up roasted beets. This recipe yields ??