If you have been following me for a bit you will know I have been on a Nasturtium recipe craze! One of the things I am trying to do is learn as many recipes as I can for things that I grow in my garden. It turns out Nasturtiums have a lot more uses than just a pretty edible flower!! My plants were getting a bit wild and overtaking the garden so I picked all the flowers and collected a whole bunch of seed pods to make Nasturtium Capers. This is a two-part process where I soaked the seed pods for 5 days before pickling.
INGREDIENTS
Jar of Nasturtium Seed pods
White Vinegar
Sugar
Mustard seeds
Dill leaves
METHOD
Part 1: Soaking – Wash the seed pods well with water and place in a jar filled with water. Leave to soak in the fridge for 2 days. Then rinse again and refill the jar with water and add a teaspoon of salt to make a brine. Leave to soak for another day or so. This process should help remove some of the bitterness from the seeds. After a few days in the brine rinse and leave in plain water while you prepare the vinegar.
Part 2: Pickling liquid – In a saucepan on a low heat add a jar (whatever one you are going to be pickling in) of white vinegar and then about 1/4 of the jar of water. Add 1 teaspoon of salt and I like my pickles sweet so I added 1 Tablespoon of sugar. Stir until the sugar and salt have dissolved. Taste and add more sugar or salt depending on your liking. Set aside to cool.
Wash your jar well with hot water to sterilise and add your seed pods and pick out any that don’t look the best or any leaves etc. I added a teaspoon of mustard seeds, small dill leaf and a sprinkle of chilli flakes. You could mix this up with whatever flavours you like.
Once the pickling liquid has cooled down add it to your jar and place in the fridge. I noticed from my research that they go brown once pickled so tried one batch with Nasturtium flowers added to it (on top pushed down into the liquid) and this turned out great with an orange pickling liquid. I removed the flowers at the end when I opened them to eat. I waited two weeks to try mine because I got busy but I’m sure after a few days to a week you could try them.
As these Nasturtium Capers are just a refrigerated pickle I would eat them within 3 months.
How to eat Nasturtium Capers?
These are a delicious accompaniment to most meals! Try served on an omelette, pizza, salad or with a fish dish.
Lettuce wraps with Avocado, Haloumi, Basil and Nasturtium Capers.
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I much prefer offering natural and sustainable solutions rather than a pointless list of negative things not to do. But this topic is something I am very passionate about and something new gardeners often get caught up in (including myself when I first started growing food many years ago). You will find my list of natural pest management remedies below 🙂
When you first start growing food you will get slugs and snails eating your new precious veggies and will want to INSTANTLY fix the situation. I see some newbie gardeners pour on huge amounts of snail bait to combat the hungry predators. This is POISON, not only will it kill the slugs and snails but is also deadly to cats and dogs. Now, if it can kill dogs, having it covering the soil and getting watered in and absorbed into the soil that your vegetable will feed on, especially those root vegetables, cannot be good for us.
If you’re reading this and thinking…I do this..you are not alone. It is something that has been a “norm” for way too long. But the first step you can take is safely throw out your poisonous slug bait. I would place it in something that animals can’t get into in case it crosses paths or they get into the bins. Even better, contact your local council to find the best way to safely dispose of it.
Watch my latest video
There are plenty of ways to naturally combat pests and have safe and nontoxic vegetables for your family.
Eggshells – Save your eggshells and dry in the oven on low. Then crush into small pieces and place in a jar. Sprinkle this around the base of your vegetables and the slugs and snails do not like the surface so will stay away. It also adds some beneficial calcium to your soil.
Plant extras – Plant a few extra plants in different areas of your garden so that if one gets attacked you still have plenty 🙂
Encourage beneficial insects – Plant diversity and flowers to create habitats and attract beneficial insects. You could even make an insect hotel using lots of different sized sticks and logs for them to live 🐞🐝
Manually remove – Go out and check your garden and remove the pests by hand. I often do this when I am on the phone, its a great way to multitask.
Beer Traps – Cheaper the better, there is no need to use up any fancy craft beer. Place little containers around your vegetable patch and this will capture the slugs and snails before they get to your precious veggies 🍺
Coffee grounds – Often your workplace or local cafe will be throwing these out anyway. Sprinkle around the base. Only add a small amount as it will change the PH of the soil ☕️
Companion Plants – Often very fragrant plants will repel pests. These are plants such as: Marigolds and Rosemary 🌼🌿
Soapy Water – this is great for aphids. All my dishwashing liquid is non-toxic and greywater friendly so I just mix up some diluted in water and paint it on the new growth that is affected by aphids. This is the last resort though as it may harm beneficial insects too. Try and isolate the coverage.
Chilli spray – Mix up some chilli powder in some water and spray on your affected plants. I have read crushed garlic as well but that is bad for dogs so I would avoid.
Healthy Soil – growing healthy soil by composting and mulching helps keep your plants strong and healthy 💪 this means that if they do get bugs they can survive and thrive after an infestation.
Sacrificial plants – Usually one plant will just get attacked and I just leave it. It usually means the bugs will only eat that plant and the rest will be fine! Sorry for that one plant but it’s feeding nature…🌿
Chickens and ducks are also a great way to integrate natural pest management into your garden. Win-win 🐛🦆
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I am loving growing my own fresh Beetroots but I had no idea how to use the leaves other than adding a little into a stirfry or composting. I am passionate about creating ways to get the most out of everything that I grow! After all, a lot of time, patience and effort went into growing it! These Dolmades completely blew my mind – absolutely delicious! I made this with my purple unicorn rice but you can use plain rice. These can also be made using Rainbow Chard leaves.
Also if you only have liquid vegetable stock just replace with the water in step 1.
Ingredients
1 large freshly picked Beetroot
3/4 cup Long-grain Rice
2-3 Red Cabbage leaves
4 teaspoons Vegetable Stock Powder
1/4 Red Onion
1 small Lemon
1/2 cup Parsley
1/2 packet Haloumi
1/4 dried Cranberries
Ricotta (or greek yoghurt), lemon juice and chopped parsley to serve.
Method
Add 1 1/2 cups of water and the cabbage leaves to a saucepan with a lid and bring to the boil. Simmer for about 5-10 minutes and gently stir and bruise the cabbage with a spoon a few times to release the colour.
While your purple water is boiling, finely chop your red onion and fry in a small saucepan. Set aside to cool.
Strain the cabbage water into a bowl and discard the leaves (compost). Measure the purple water back into your saucepan and make sure you have 1 cup. Add a little more if it has evaporated.
Quickly rinse your rice under water to remove some of the starch and then add to your purple water along with 2 teaspoons of vegetable stock powder and lighter simmer for 10minutes. remove from the heat and set aside to cool. The rice should be nearly cooked and most of the liquid should be absorbed.
Rinse your beetroot leaves and cut off the stems ( i will work on a recipe for these next but for now future stirfry).
Get a dish (casserole size) and fill with cold water and ice.
In a large saucepan add water and bring to the boil. Place your beet leaves into the boiling water and submerge for about 1 minute. The colour will change to a vibrant green.
Carefully remove the leaves and place directly into the ice bath so that they stop cooking and retain their vibrant colour.
Once they have cooled down after a minute or so remove the leaves and lay them flat on to a tea towel to dry off a bit. You may need to use a couple of tea towels depending on how many leaves you to have and how big they are.
Into a bowl add the zest of one lemon, chopped parsley, cooked red onion, haloumi chopped into small pieces, cranberries and purple rice. Mix to combine and then squeeze over 1/4 wedge of lemon juice.
Lay your beet leaves shiny side down and add a small amount of mixture to the base near the stem. Fold the sides in and then roll-up.
Once all your mixture is used, place your rolled Dolmades with the end piece on the bottom into a large saucepan.
Drizzle with oil and mix the last two teaspoons of vegetable stock with one cup of water and add to the saucepan. Cover and simmer for 10-15mins.
Serve with greek yoghurt, tzatziki or I used Ricotta mixed with lemon juice and chopped parsley.
If you have any ideas for using Beetroot Leaves leave me a comment below! Tag me on Instagram if you make these delicious Dolmades, I would love to see your versions.
Holly 🌱
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What to do with lemons?! Lemon and citrus season is in full swing and if you are lucky enough, you may be struggling to use up all your produce before it goes to waste. A great problem to have! Below are a few of my favourite ways to use up lemons. I love how the lemon season coincides with the flu season and lemons are a fantastic natural remedy, packed full of vitamin C for colds and flu! Nature really is amazing. If you have a ton of lemons, below are some great ways to preserve your lemons so you can use them throughout the year.
Fresh off the Tree
One of the best ways to extend your harvest is to leave them on the tree for as long as you can. As soon as you pick them they will start to ripen and deteriorate much quicker than if they remain on the tree. I love fresh lemons especially walking out to my garden and picking a lemon and cutting it up for a fresh cup of hot lemon water or in summer, iced lemon water! This is also the best way to get the most vitamin C as once you cook or dehydrate lemons, the Vitamin C levels reduce significantly. But there is only so much fresh lemon I can eat…
Gifting or Swapping
Gifting or trading your excess lemons is a great way to make friends with your neighbours! Your friends, family and work colleagues may also love some fresh lemons if they don’t have a tree at home. This can open up some great conversations and people may even start bringing and gifting their own excess produce.
Dehydrated Lemons
It’s winter and I love a hot water lemon drink in the morning to warm up! The only thing is that often I put the remaining half a lemon in the fridge and it will end up at the back of the fridge until it gets thrown out 🙁 So if I want lemon for my tea I pick a small one and put it somewhere front and centre so I can see it! This is why I love using dehydrated lemons because you can use a couple of slices as needed. Dehydrated lemons can also be used in baking, cake decorating, or finely chopped to add some lemony flavour to your cooking. They rehydrate once they get wet so they work quite similarly to fresh lemon but have a more caramelised flavour.
Lemon Zest Sprinkles
Zest the skins and dehydrate. Place in a jar and use in cooking and baking to as some lemony flavour!
Lemon Juice
You can then juice the lemons and freeze into ice cubes. Once the cubes are frozen, place into a container or freezer bag and label. These can be used in cold drinks, cocktails, cooking, baking and added to boiling water for a delicious hot lemon tea at just the right temperature! (can you tell I like lemon tea).
Citrus Cleaner
Ok, so you have now used the zest and the juice of the lemons, what do you do with the remaining flesh?! Place all the lemon scraps in a jar and fill with White Vinegar. Place in a dark spot in your pantry and leave for two weeks. You can then strain the liquid off and add the same amount of distilled water and you have a natural all-purpose cleaner. This is a great way to get the most out of your lemons with as little waste as possible.
You can also simply throw a few slices into your jug/kettle and add a few dashes of white vinegar and water. Simply boil the jug and then let it sit for 30mins. Rinse and clean. This will help remove the limescale and calcium build-ups on your jug.
Baking
Lemon slice, lemon meringue pie, lemon cheesecake. I’m not one for baking recipes but I have been doing some trial and error lately!
Roasted Lemons
In winter I like to make a roast vegetable salad because it’s a little bit more of a winter warmer but not too heavy. I chop up my root vegetables (carrots, sweet potato, beetroot, potato etc) along with some wedges of lemon and oven roast with oil and herbs. This is a great way to use up those half lemons in the fridge or some lemons that are getting too ripe. Once the vegetables are roasted I serve in a bowl of chopped up greens and top with feta cheese, pumpkin seeds, and aioli dressing. The roasted lemon wedges can then be squeezed on top and they add beautiful mellow caramelised lemon flavour.
Lemon Butter
Lemon butter or curd is heaven in a jar! This is a super luxurious and delicious way to use lemons and can also make great gifts! Enjoy on toast, pancakes, meringues or add to the centre of lemon muffins for a delicious surprise.
Other ideas
There are still so many different ways to use lemons that I haven’t tried yet. Here are a few below:
Marmalade
Lemonade!!
Preserved Lemons
Lemon cake
Limoncello
Let me know what you use lemons for in the comments below!
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I had homemade Garden Pesto on my (Giant) list of things to try and when I finally did… omg I will never buy pesto again! Quick, easy and so delicious!! Also, you can really just add whatever garden greens and herbs you have growing in your garden. I even use the ones with holes from bugs. Just wash and check there are no bugs before using.
Garden Pesto Recipe
2 cups of greens and herbs. I used Nasturtiums (flowers and leaves), young sweet potato leaves, basil, cauliflower leaves, kale, bokchoy, tatsoi, rainbow chard, and parsley.
1 Small garlic clove
1 cup walnuts
1/4 cup Olive Oil
Splash of water
1TBS Lemon juice
Pinch of salt to season
Wash and quickly blanch the greens in boiling water for 30secs then add into iced water. This will help them keep their vibrant green colour.
Strain off and then blend all ingredients except the nuts until combined.
Then add in the nuts and blitz until mixed or chunky if you prefer. I just have NutriBullet and it’s OK, I just need to stop and mix quite a few times. A mixer would be better. Then place it in a recycled glass jar. I kept mine in the fridge and used it that week. You could freeze smaller portions in IceCube trays for later.
Mix your Garden Pesto with some pasta for a deliciously easy, low-waste meal!
Holly 🌱
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Nasturtium is in absolute abundance in my garden right now and I want to learn how to make the most of this fruitful time. I think learning how to use a plant is just as important as learning how to grow it. This month I have been exploring lots of different ways to use Nasturtium. Nasturtium mini quiches are so quick, easy, and taste delicious. Get the most out of your garden by growing things that have a multitude of uses to really help you maximise your space.
Nasturtium Mini Quiche
12 Medium – Large Nasturtium Leaves
Quiche Mix
5 eggs
1/4 cup milk or cream (i used coconut cream)
1/2 cup water
Salt and Pepper to season
Whisk Quiche mix in a bowl and set aside.
Fillings
Red onion
Feta
Spring onion
Marinated olives
Red capsicum
Parsley
Broccoli
Rainbow Chard
Grated Cheese
Finely chop your filling vegetables. I overshot how many veggies I needed. My muffin trays are on the smaller side and you don’t need much to fill them. So just chop a little bit and you can always chop more if needed. You could add any vegetables you have available these are just what I had.
Assembly
Preheat Oven to 170-180 degrees celsius.
Grease a muffin tray well with oil.
Place your Nasturtium leaves top side down.
Add your filling (except grated cheese), just a couple of pieces of each as it will soon fill up.
Using a measuring cup or jug pour your Quiche mix in and try not to fill over the top of the leaves.
Sprinkle with grated cheese.
Bake for 30mins or until the filling has been set.
Remove and allow to cool for 10mins.
Carefully remove from trays using a spoon. You may need to run a knife around the top of the cheese has stuck to the sides.
Please note my recipes are more of a guide.. ( I am not a technically accurate baker, I just wing it).
If you have plenty of Nasturtiums check out my other recipes.
You can share your version on Instagram using #sustainablehollyskitchen or tag me @sustainable_holly so I can see your beautiful creations!!
Holly 🌱
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DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!
Planting Flowers for the Bees is high on my current list of gardening goals. Bees are such an important element in the garden and it wasn’t until I really started trying to grow my own food that I realised just how important they are! Previously, although, I knew they were important for pollination, I had mixed feelings towards bees because my dad is deadly allergic. One Bee sting will quickly send him into anaphylactic shock and growing up this was such a scary reality. Today, I continue to learn more and more about bees and I am amazed at how incredible they really are.
Trying to grow food without pollinators can be hard and sometimes impossible without intervention. If you have ever tried growing pumpkin or watermelon you will understand what I mean! It is so important that we try and look out for our bee friends and provide them with healthy, organic, pesticide-free gardens. I am constantly planting flowers for the bees and also letting things go to seed, so there is always an abundance of flowers and bees in my garden.
Having water available for the bees is also another great idea, especially in Perth’s warm climate. If you have a bird bath you can place a flat rock in it so that the bees can stop by for a drink. Below are some of the plants that I grow and the Bees love!
Top 5 Flowers for the Bees
1. Rosemary – This is my number one plant for the bees. There is always a hive of activity on my rosemary plant and I love seeing so many bees in my garden. Of course, it is a staple in the kitchen as well!
2. Borage – Bees love borage flowers and they are so pretty and edible too! They are usually blue, pink or white but often you get this fantastic tie-dye effect!
3. Lavender – is such a great fragrant addition to the garden and you can make natural perfumes, beauty products and it is also edible! Lavender is so easy to grow from cuttings so you can just cut off a stalk and plant it in other areas of your garden or pot up and give as a gift to your family and friends.
4. Sunflowers – These have to be one of my favourite flowers! The bees love them and they are an absolute show stopper in the garden. Sunflowers are also known to be soil remediators and extract any toxins in the soil.
5. Zinnia – I am new to growing zinnia but I absolutely love them! They come in so many amazing colours (even green!) and the flowers are also edible! These are now a much-loved staple in my garden. I even grew them down the side of a fence with very poor soil and they thrived.
Bonus – The other thing I do let some of my veggies go to seed. Diversity in the garden is important and you will see different types of bees like different flowers. Radish flowers for example, always attract our native Blue Banded bees which are amazing to watch! Having a diversity of plants and insects in your garden will help create a thriving ecosystem.
Take the time to slow down and observe your garden and you will start to recognise which flowers are attracting beneficial insects. You may even find some you have never seen before! Most weekends I have my morning coffee in the garden and just spend some time observing without any distractions. We are often so busy trying to do something that we lose sight of all the little things going on.
This weekend I challenge you to give it a go! Make a coffee and spend just 10 minutes or so sitting in the garden or nature and observe. And if you can plant some more Flowers for the Bees.
Holly ✨
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Absolutely! Growing edible plants in the shade is not only possible but can also be beneficial for many crops. One of the most important aspects of designing a productive edible garden is observing your environment and understanding your garden’s unique conditions. This principle, outlined in David Holmgren’s Permaculture Principles, emphasizes observation and interaction as key factors in successful gardening.
Understanding how sunlight and shade move across your garden throughout the year will help you plan your planting strategy. Rather than planting a full-sun-loving tree in an 80% shaded area and wondering why it struggles (been there, done that!), thoughtful observation will lead to better plant selection and higher yields.
Why Grow Shade-Tolerant Edible Plants?
Many gardens have areas that receive limited sunlight due to trees, buildings, or fences. Instead of letting these areas go to waste, take advantage of them by planting shade-loving edible plants. While growth may be slower in the shade, this can be an advantage, as it reduces bolting in leafy greens and extends harvesting periods.
If you’re looking for productive plants to grow in shady spots, here are my top recommendations.
Tips for Growing Edible Plants in the Shade
Growing shade plants requires some adjustments to maximize success:
Expect slower growth – Less sunlight means plants will take longer to mature.
Use shade strategically – Leafy greens often thrive in partial shade, especially in warm climates.
Improve soil quality – Shade gardens benefit from rich, well-draining soil and plenty of organic matter.
Water less frequently – Shady areas retain moisture longer, reducing water needs.
10 Best Edible Plants for Shade
1. Nasturtiums (Tropaeolum majus)
A personal favorite! Nasturtiums thrive in partial shade and are incredibly versatile. The leaves, flowers, and seeds are all edible, adding a peppery kick to salads. They also attract beneficial insects and act as a natural pest repellent.
2. Sweet Violets (Viola odorata)
Also known as English Violets, these beautiful little plants make an excellent ground cover in shady areas. The flowers are edible and can be used in salads, desserts, or herbal teas.
3. Lettuce (Lactuca sativa)
One of the easiest crops to grow in the shade! Inhot climates, lettuce actually performs better in partial shade, as it prevents the leaves from wilting or becoming bitter.
4. Chives (Allium schoenoprasum)
Chives do well in both sun and shade, making them a versatile addition to any garden. Use them to add a mild onion flavor to omelets, salads, and soups. The flowers are also edible!
5. Kale (Brassica oleracea var. acephala)
Kale grows well in low-light conditions due to its large, energy-efficient leaves. While it may grow a bit slower in the shade, this can be a positive if you prefer a steady, manageable harvest.
6. Radish (Raphanus sativus)
Radishes are quick-growing and shade-tolerant, making them perfect for filling gaps in the garden. They thrive in partial shade and add a crunchy, peppery flavor to dishes. The great thing about Radishes is that they are ready to harvest from seed in just 30 days! Don’t love Radishes raw? Try this delicious Roasted Radish Salad! Game Changer!
7. Asian Greens (Bok Choy, Tatsoi, Choy Sum)
These fast-growing leafy greens thrive in the shade and produce a continuous harvest. They are excellent in stir-fries, salads, or soups.
8. Parsley (Petroselinum crispum)
Parsley tolerates shade well and grows at a steady pace, preventing waste from overproduction. It’s packed with vitamins and minerals, making it a nutrient-dense choice for shady gardens.
9. Sweet Potato (Ipomoea batatas)
While full shade is not ideal for large tubers, sweet potatoes can still produce a decent harvest in partial shade. Their sprawling vines make a fantastic ground cover, suppressing weeds and protecting the soil.
10. Rocket (Eruca vesicaria)
Also known as arugula, rocket grows well in shade and has a strong, peppery taste. It’s a great addition to salads, pizzas, and pestos.
Want more Plant ideas? Watch my Video for 21 Edibles to grow in the Shade
Growing edible plants in the shade is a smart way to make the most of every inch of your garden. Whether you have dappled shade under trees or a fully shaded wall, there are plenty of delicious and nutritious plants you can grow successfully. Want even more ideas? Watch my latest video for 21 edible shade plants! 🌱
👉 [Watch the Video Here]
What shade-loving edible plants do you grow? Leave a comment below! ⬇️
Holly🌱
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Unicorn Rice Salad is the perfect dish for entertaining! It’s such a fun dish and so easy to prepare! I’m not one for strict recipes so this one is super flexible and you can adjust the vegetables to whatever is in season or available.
Unicorn Rice
3-4 Red Cabbage leaves (Use the outside leaves you would normally discard. They are richer in colour and you can get some use before they hit the compost).
1 1/4 Cups White Jasmine Rice
Pinch of Salt
2 1/2 Cups water
To make the Purple Rice roughly chop the red cabbage leaves into quarters. Place in a saucepan with 2 1/2 cups of water and a pinch of salt.
Bring to the boil and then reduce the heat and let it simmer for 5 minutes. Stir and bruise the cabbage a few times to release the colour.
Strain into a bowl and discard the cabbage leaves to the compost.
Measure the liquid back into the saucepan in relation to how much is needed for the rice. You may need to top up with a little water if your purple liquid has evaporated. I used the absorption method so that the rice absorbed all the liquid and colour (If you have a rice cooker use that).
To cook the rice I first rinsed the 1 1/4 cups of rice with water to remove some starch and then added to the purple liquid. Bring to the boil. Reduce the heat and simmer with a lid on for about 5 minutes stirring regularly. Reduce heat right down to the lowest setting and let the rice absorb all the liquid. You may have to add a little more water if needed.
Once the unicorn rice is cooked quickly rinse under water to remove extra starch. The colour should stay but try to rinse minimally.
Salad
2 cups of finely sliced red cabbage
2 orange carrots peeled and grated
1/2 Beetroot peeled and grated
1/2 Cup of parsley roughly chopped
1-2 Cups of chopped garden greens I used colourful Rainbow Chard.
1/2 pomegranate
1 Watermelon Radish (optional)
5 Snow Peas finely sliced
2 Purple Carrots peeled and thinly sliced on Mandoline
Edible Flowers to serve (Nasturtium, Pansey, Marigold, Calendula)
1/2 Lemon cut into 2 wedges
1 Packet of Haloumi, fried and cut into cubes (any protein could be added)
Your favourite Salad Dressing ( Mine is Japanese Sesame Dressing)
The Salad is totally flexible and just use whatever colourful vegetables you have growing in the garden or available to you. The above is just what I used and had in my garden at the time.
Add the sliced Red Cabbage, grated Beetroot and Orange Carrots into a bowl and mix well.
Lay your purple rice out on a platter and make a well in the centre (push more rice to the edges so you can see it when the salad is on top).
Sprinkle the chopped parsley on the rice.
Place your Red Cabbage mix along the centre of the rice.
Top with the rest of your veggies, Haloumi, Pomegranate, and edible flowers.
Serving
To serve up your salad add your dressing. In front of your guests squeeze quartered lemon wedges over the salad and rice. This will start to turn the rice hot pink!
Magic 💖
If you make my Unicorn Rice Salad be sure to tag me on Instagram @sustainable_holly so I can see your beautiful creations! Get Creative!
MY GARDENING ESSENTIALS //
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Nasturtium wraps with green papaya salad, Haloumi, garden greens, and edible flowers. I can’t even describe how incredible this tastes! The sweetness from the salad, salty Haloumi, and mild peppery nasturtium is an absolute combo I’m telling ya!! Get amongst it ⚡️
Nasturtium Wraps
This recipe will serve about 4 people so halve it if necessary or just store the leftover salad for another meal!
Papaya Salad
2 cups grated green papaya
1 carrot
1 cup garden greens ( i used rainbow chard and kale)
1 packet of halloumi
8-10 fresh sugar snap pea pods
Dressing
1 TSB soy sauce
1 TBS sweet chilli sauce
1 garlic clove
1 TBS lemon juice
1 tsp lemon zest
3-4 mint leaves
Nasturtium Wraps for Serving
10-15 Medium size nasturtium leaves
edible flowers to garnish
Method
Grate the green papaya and carrot and place in a salad bowl.
Slice up the garden greens (roughly 1/2cm wide strips) and add to salad.
Finely chop or mince garlic and add to a small bowl.
Slice mint leaves and add the remanding dressing ingredients and mix.
Pour dressing over the salad, mix and leave to marinate while you cook the Halumi.
Rinse nasturtium leaves and layout to dry on tea towel.
Finely slice pea pods and set aside.
Slice the haloumi into 1cm wide strips and add to a heated frypan on medium-high heat until lightly brown on each side. Slice in to bite size cubes and set aside.
Place nasturtium on a serving board and add a heaped tablespoon of salad to the centre of each. Add 3-4 cubes of haloumi on top.
Finally, place pea pod strips and edible flowers on top to serve.
Nasturtium wraps could be used for many different flavour combinations. They are so vesitile and a completely underated plant in my opinion! What have you used Naturtium leaves for? Let me know in the comments below.
MY GARDENING ESSENTIALS //
Fertiliser spray gun: https://bit.ly/366nL1t
Retractable Hose: https://bit.ly/2TSC0Bo
More gardening tools: https://bit.ly/32IQmbD
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!
