Creamy hummus loaded with crispy kale chips and edible flowers this is a great way to use up your Kale harvest. Perfect for entertaining, served with toasted bread, pitas, or spooned onto a salad wrap.
Loaded Kale Hummus
Ingredients
Hummus
2 cups chopped Kale
1½ cups cooked chickpeas, drained and rinsed (or 1 can)
⅓ cup smooth tahini
2 tablespoons olive oil
½ teaspoon sea salt
2 1/2 tablespoons fresh lemon juice, more to taste
2-3 Roasted garlic cloves
6 tablespoons water, or as needed to blend
Crispy Kale Topping
2 cups chopped Kale
1 TBSP Olive Oil
1/4 tsp Salt
1/2 tsp paprika or smokey seasoning
Edible flowers to serve*
Fennel fronds to serve
1/4 tsp chilli flakes
Instructions
Preheat oven to 180 degrees. Wash and dry off Kale.
Add two cups of chopped Kale (approx 2cm square chunks) to a mixing bowl.
Add 1 TBSP oil and massage into the Kale. Sprinkle on the 1/4 tsp salt and the paprika and stir to combine. Add to a baking tray along with the whole cloves of garlic (unpeeled lightly coat in oil).
Bake until Kale is crispy (10minutes). Check if the garlic is soft and if not remove the kale and cook the garlic for a further few minutes.
Set the crispy kale aside in a bowl.
Add all the hummus ingredients into a mixer or blender including the roasted garlic (remove the peels first). Blitz to combine. Taste and add extra salt or lemon juice if needed.
Pour the hummus into a bowl and load up the crispy Kale chips on top. Sprinkle over edible flowers and optional chilli flakes and serve with warm toasted bread.
Notes
Edible flowers I used are: Onion flowers, pansies, calendula, cornflower, chrysanthemum, and nasturtium.
Toasted nuts and seeds would also be delicious additions.
Simple and so delicious this really is the best Kale salad! Garden-to-plate in a couple of minutes. Kale can be a struggle for many people to like but the curly edges and small dimples are amazing for holding on to flavours. This dressing is so easy and full of flavour it can be used on any of your garden salads.
The Best Kale Salad
Prep Time: 5 minutes
Total Time: 5 minutes
Simple and so delicious! This Kale salad is a staple garden-to-plate recipe.
Ingredients
4 cups chopped Kale (I used the Tuscan Variety)
2 TSBP Nuts or Seeds (Pumpkin and Sunflower)
3 Fresh Calendula Flowers
3 Fresh Nasturtium Flowers
1/4 tsp Salt
1 pinch dried chilli flakes
Salad Dressing
2 TBSP Lemon Juice
1 tsp Olive Oil
1 1/2 tsp Maple Syrup (or Honey)
Instructions
Wash and chop the Kale into 1cm strips. Add to a mixing bowl.
Toast the nuts or seeds in a dry frying pan - medium heat - for 2-3 minutes until slightly golden.
Mix together the dressing and massage into the kale with your hands until fully coated.
Sprinkle the salt, chilli, and calendula petals over the Kale and mix.
Add the salad to a serving dish and sprinkle over the seeds and Nasturtium Petals.
Enjoy!
Notes
Serve with a protein of your choice or pan-fried Haloumi or enjoy it on its own!
Ssubstitute edible flowers for what is available in your garden.
It’s no secret in Australia and New Zealand that the price of lettuce has lost the plot.. $7.50 – $12 for a whole lettuce or $7 a bag 150gram mixed leaves. Now, obviously, this varies from place to place but these 18 substitutes for lettuce will allow you to have salad and sandwich greens all year round! You may already have some of these growing in your garden.
Many of these 18 lettuce substitutes have more nutrients and multiple uses so you can get more out of the food you grow. Lettuce is often used in sandwiches and salads so for today’s lettuce alternatives I will share which ones are best for these two main uses.
Calendula is an edible flower and the leaves are also edible. Calendula leaves do have quite a strong flavour but you can add a few of these to your salads or sandwiches. Calendula flowers also have many healing qualities as well as attract pollinators to the garden. An amazing multi-use plant to add to your edible garden.
Nasturtiums thrive well in most soil types and you will often see them spilling out onto the street from gardens or popping up in the wild. They have quite a weed-like growth because they are so easy to grow and self-seed. The whole plant is edible including the leaves, flowers, and seed pods. Nasturtium leaves are great for salads and are also the perfect size and shape to add to sandwiches. With a natural peppery flavour, Nasturtiums are a great substitute for lettuce.
3. Baby Beetroot Leaves
Baby Beetroot leaves can be harvested a few off each plant to use in salads and sandwiches. Beetroot leaves can have beautiful red veins or be entirely red depending on the variety. A beautiful and nutritious substitute for lettuce.
4. Rocket / Arugula
Rocket or Arugula is a popular substitute for Lettuce. Rocket has a distinct peppery taste and is delicious in salads, sandwiches and served on top of pizzas. Rocket grows quickly so if you plant both Rocket and Lettuce seeds you will have Rocket ready to eat while you wait for the lettuce to get established.
5. Kale
Kale is a popular substitute for lettuce and can be grown all year round in many climates. Kale comes in many varieties some are better than others for salads and sandwiches. My favourite is the Tuscan Kale as it has a softer texture. Choose the smaller leaves and chop Kale up finely to add to salads and sandwiches.
6. Purslane
Purslane is an edible weed that has succulent-like leaves. Purslane thrives in dry climates and is often popping up in my gardens in Perth. Purslane is a great addition to salads and sandwiches as an alternative to lettuce.
7. Sweet Violet
Sweet violets are known for their delicate purple or white flowers and beautiful fragrant scent. The sweet violet leaves are also edible and can be added to salads and sandwiches. They do have a bitter flavour so it can be a good idea to mix a few with other greens.
8. Rainbow Chard
Rainbow chard is a fantastic versatile green to grow during the colder months of the year. Baby rainbow chard leaves can be picked and used in salads and sandwiches. Larger leaves contain more oxalic acid so it is recommended to blanch them first.
9. Celery
Celery is a fresh, crunchy and hydrating vegetable just like lettuce. Celery leaves and stalks can be used in both salads and sandwiches.
10. Cabbage
Cabbage is a great all-around vegetable that has many culinary uses. Finely sliced cabbage is a deliciously fresh and crunchy substitute for lettuce. A little bit of Cabbage goes a long way so it is a very economical vegetable.
11. Asian Greens/ Bok Choy, Tatsoi, Choy Sum
Asian greens such as Bok Choy are great additions to your edible garden because they grow fast, can be harvested multiple times from each plant and are versatile in the kitchen. Use the softy leafy ends in salads and sandwiches and the thicker stems in soups or stir-fries.
12. Dandelion Greens
Dandelions are another edible weed. Choose young dandelion greens to add to salads and sandwiches as a substitute for lettuce. Always make sure you identify weeds correctly and only forage from places you know have not been sprayed with chemicals.
13. Sweet Potato Leaves
Sweet Potato Leaves are abundant green in the garden. Use the young leaves in a salad or blanch or stirfry the larger leaves.
14. Spinach
Spinach is another popular substitute for lettuce and is a versatile plant to have in the garden. Baby spinach leaves are best for raw salads or sandwiches due to the oxalic acid contained in the plant.
15. Chickweed
Chickweed (Stellaria media) is an edible weed that grows in abundance during winter. Chickweed has small delicate leaves and flowers and loves to grow in moist shady spots during winter. Chickweed has a mild fresh flavour similar to sprouts and makes a delicious lettuce substitute. Chickweed is also a popular feed for chickens.
16. Carrot & Radish Tops
Carrot tops and Radish tops can be finely sliced to add to salads. The younger leaves will be more tender than the older larger ones. Finely slice and drizzle with salad dressing. They can also be wilted down in the pan to soften first. The tops also go great in a Garden Pesto to dress your salads.
17. Watercress
Watercress grows in abundance during the winter months and is a great substitute for lettuce. Watercress does have a strong peppery flavour so it can be good to mix a little with other more mild greens and a dressing. Watercress is also good for soups and stir-fries. Watercress can be foraged but always ensure you have a safe source with no chemicals contaminating it.
18. Parsley
Parsley is a common herb that is often under-utilized. Parsley can be delicious chopped up fine in a salad or added to a sandwich! Flat leaf parsley is my favourite variety for this.
Sustainable Living Alternatives
The great thing about growing food is you have access to so many parts of the plant that are often discarded. Learning what parts of the plant are edible and how to use them can help you double your food supply overnight!
There are many more options than this so let me know in the comments if you use any of these or if you use other plants as lettuce substitutes in your garden. That will help others that find this post and are looking for more ways to expand their food source.
Of course, grab yourself some lettuce seeds too, and get your own little salad bar growing. I like to grow mixed loose leaf varieties and then I pick one or two leaves of each plant. Combined with other greens from your garden you can make your salad greens go a whole lot further.
NOTE: It’s important to note that some greens from the garden do contain higher levels of oxalic acid than others. This can block the absorption of some nutrients. Oxalic acid is reduced by cooking which is why many leafy greens such as spinach and chard are cooked first. This is mainly only a problem if you eat a lot of that plant. So by chopping up a little from each and choosing the younger leaves you can reduce the amount of oxalic acid consumed.
Beautiful and delicious floral shortbread with subtle flavours of orange and thyme. This basic shortbread recipe can easily be adjusted to add seasonal edible flowers and herbs from the garden. The perfect treat to impress your guests and enjoy with tea or coffee in the garden.
Botanical Shortbread
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour40 minutes
Fresh, subtle flavours infused in soft melting biscuits. These botanical shortbread biscuits can be made using seasonal edible flowers and herbs.
Ingredients
250gram butter
1 cup icing sugar
3 cups flour
2 tbsp orange juice
2 tbsp ( 1 orange) zest
1 tsp chopped fresh thyme
1 /2 cup edible flowers
Instructions
Beat sugar and butter until very pale yellow/white and creamy.
Grate the zest of one large orange and add to the mix along with 2 TBSP of juice.
Mix through the flour to make a soft dough.
Wrap or cover the bowl and refrigerate for at least 1 hour.
Preheat the oven to 140 degrees. Lightly dust a baking tray with flour.
Remove the dough and lightly knead to bring it together.
Roll out the dough on a lightly floured surface to approx 1 cm thick (easier to manage using 1/2 the dough at a time)
Sprinkle over edible flower petals and fresh thyme leaves (removed from the stalk).
Gentle roll over the flowers. Some may not stick so just lightly press into place. Cut out shapes using a cookie cutter and place on to the baking tray.
Merge the leftover edges and re-roll out and continue to cut shapes. The second roll will incorporate the flowers into the dough so you may want to add extras on top.
Bake for 15-20mins or until very slightly starting to go golden. You want to keep them pale so they don't become too dry and crumbly. Remove and allow to cool on a wire wrack.
Notes
Edible flowers I used: Pineapple Sage (red flowers), Calendula, Rose, Sweet Violet, and Nasturtium.
Use seasonal edible flowers and herbs: other options to try are Lemon and Lavender, Lemon and Rosemary, or Mint.
Watermelon salsa is a refreshing and delicious addition to any summer BBQ. Serve with grilled Fish, Chicken, Fritters, Tofu, or Haloumi. This salsa is so quick and easy to make and looks so festive! Watermelon Salsa would be a perfect addition to summer entertaining.
Watermelon Summer Salsa
Prep Time: 5 minutes
Total Time: 5 minutes
Fresh, Vibrant, and refreshing salsa for all your summer BBQs.
Ingredients
1 cup diced Watermelon
1/2 Lime
1/2 cup diced green capsicum
1 TBSP Fresh chopped Mint
Drizzle of olive oil
Sea salt flakes to season
1 small red Chilli
1/4 of a Red Onion
2 TBSP Fresh Chopped Parsley
Instructions
Finely dice the watermelon into small cubes (approx 1/2cm square).
Dice the Capsicum into small cubes.
Finely dice the red onion.
Roughly chop up the fresh Mint and Parsley.
Add the Watermelon, Capsicum, Onion, Parsley, and Mint to a bowl. Drizzle with a little olive oil, squeeze the juice of 1/2 a lime, add sliced red Chilli and mix to combine.
When ready to serve add Salt Flakes and Edible Flowers (I have used Purple Cornflower petals)
Notes
Make this as close to serving as possible, as the watermelon will let go of a lot of water if prepared ahead of time.
Zucchini Fritters with Haloumi and Watermelon Salsa
This is a seasonal match made in heaven. Summer brings an abundance of Zucchini and delicious mouth-watering Watermelon. Serve these fritters on Nasturtium leaves for a nutritious lunch or with a garden salad for a light refreshing meal on those hot summer nights.
Zucchini Fritters with Haloumi and Watermelon Salsa
Ingredients
3 small-medium Zucchini
1/2 cup flour
1 Egg (optional)
1 tsp Salt
1/4 finely sliced Red Onion (could use shallots or spring onion)
1/4 cup chopped fresh Parsley
1 TBSP chopped fresh Basil (or Chives)
Salt and Pepper
1 small fresh chilli finely sliced
1 packet Haloumi
10-12 Nasturtium leaves (or lettuce leaves) to serve (optional)
Watermelon Salsa
Instructions
Rinse your Zucchini and grate them into a bowl. Sprinkle with 1 tsp of ground rock salt (roughly 5-6 grinds) to allow the moisture to extract. Stir through, cover, and set aside for 10 minutes.
Finely chop your Herbs, Onion and Chilli.
After 10 minutes or so place your grated Zucchini in a sieve and squeeze out all the extra moisture.
Then in a clean bowl mix all your ingredients together and season well with salt and pepper.
Heat a pan on medium-high heat with oil. Spoon your mixture into the medium-sized pan and flatten it down a bit. Cook 3-4 minutes on each side or until crispy brown.
While your fritters are cooking, heat a small pan and fry off your sliced Haloumi until lightly golden.
Allow your fritters to cool slightly and serve on Nasturtium leaves with a slice of Haloumi and a spoon full of Watermelon Salsa.
Notes
Alternatively, serve your Zucchini Fritters with a garden salad and top with Haloumi and Watermelon Salsa for a Light and Refreshing Summer meal.
