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.

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