Foraged salad with tamarillo dressing
Ready in 15 minutes | Serves 4 | DF | GF
2 large tamarillos, peeled and cut into
1cm dice (see ‘Peeling prep’ over the page for tips)
½ tsp Dijon mustard*
1 tsp liquid honey
1 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
A few handfuls foraged leaves (I used watercress, mallow, chicory, endive, mizuna and nasturtium) 1 handful foraged herbs (I used parsley, mint, French sorrel and fennel) 1 handful foraged edible flowers (I used pineapple sage, alyssum, calendula and nasturtium flowers)
1 Place all dressing ingredients in a jar. Season with salt and pepper and shake well until combined and tamarillo is pulpy. Set aside for at least 10 minutes to allow flavours to blend. 2 Wash and dry foraged leaves, herbs and flowers and arrange in a serving bowl. Drizzle over the tamarillo dressing just before serving.
Love it or leaf it
> Make sure you know what plant leaf you are eating! If in doubt, check with your local community garden or garden centre to ensure that your foraged finds are in fact edible.