Cut off the roots of purslane bunces and wash and drain it well to make sure there is no soil left on the leaves.

Separate the leaves from the stems and use a salad spinner to remove any extra water drops on it.

In a separate bowl, combine strained yogurt and garlic and adjust the amount of salt to taste.

Add the purslane leaves to the bowl and mix all together well. Make sure all the leaves are covered with the yogurt mixture.

Take the salad from the bowl to the serving plate and garnish it extra virgin olive oil and red chili pepper flakes.

Serve.