Green Green Green

Basics: – vary the amount according to how many you have to feed or to your taste.

Salad Ingredients:

  • Green lettuce leaves of the varieties that you have grown in your pocket panels.
  • Fennel – some feathery sprigs coarsely chopped.
  • Avocado – sliced
  • Mixed sprouts.
  • An edible flower or two to finish. (seasonal)


Place the leaves in a bowl. Add the sliced avocado and sprinkle over the fennel.



Salad Dressing: Nasturtium seed mash


  • Spring onions – finely sliced
  • Butter
  • Pickled Nasturtium seeds (mock capers) [or capers]
  • Coarse salt


Sweat the sliced spring onions gently in a bit of butter.

Add the Pickled Nasturtium seeds with a bit of the vinegar it is in, and add a grind of salt. Stir to combine. Crush the seeds slightly and then put this over the salad with a sprinkle of mixed sprouts. Lastly add the flowers.

Plays nicely with: Thin slices of Rye Panini, topped with slices of smoked Salmon, dollop of herb mayo and a squeeze of Lemon juice.



Recipe for Nasturtium seed mock capers


  • Need: Clean small bottle
  • Nasturtium seeds – enough to mostly fill the bottle
  • Fresh herbs, salt and spices
  • White wine vinegar or white grape vinegar – enough to fill the bottle
  • Fresh herbs and spices


Pack the bottle full of clean dry seeds. Do not use the very big hardened seeds but rather the younger, softer ones.

Any combination of fresh herbs can be added as well as spices.

Example: 1 small sprig each of: thyme, rosemary, sage, oregano; 1 -2 bay leaves, 10ml mustard seeds, 1 – 2 teasp salt.

Can add a garlic clove or a piece of horseradish root (increases the ‘heat’) or a piece of cinnamon or pepper corns. Spices can be omitted if you like.

Heat the vinegar in a small pot till boiling.

Pour the hot vinegar into the bottle covering all the seeds and herbs – to the top. Make sure all is covered then seal the bottle. Cool and store for at least 1 month before using.

Red Red Red

Basics: – vary the amount according to how many you have to feed or to your taste.

Salad Ingredients:

  • Beetroot peeled and cubed
  • Fresh Thyme from your pocket panel or garden
  • Balsamic vinegar
  • Honey
  • Butter
  • Red leaves – home grown – e.g. red lettuces, red mustards, bulls blood beetroot leaves
  • Goats’ milk cheese (feta style) or feta
  • Walnuts or linseeds or seeds and nut mixture
  • Flowers : Chive flowers, Poppy petals or Pansies


Coat the beetroot cubes in olive oil, fresh thyme and a grind of Himalayan salt and roast in a medium oven till soft.

Once cool, toss into a mixture of balsamic vinegar, honey and butter. Mix to make sure all are coated.

Place all red lettuce leaves in a bowl. Add red mustard (baby leaves) finely sliced and a few young ‘Bulls-blood’ beetroot leaves.

Sprinkle over the beetroot cubes and crumble over goats milk cheese ( or feta).

Sprinkle with Walnuts / linseeds / nut mixture.

Add the chive flowers, red poppy petals or red pansies to finish.


Salad Dressing Recipe: Herb mayonnaise / cream

Marjoram Mayonnaise made in a blender.


Into the blender place:

  • 1 egg
  • 1 Tablesp lemon juice
  • 1 Tablesp nasturtium flower vinegar or plain white wine vinegar
  • ½ tsp salt
  • ½ tsp sugar
  • 4 sprigs marjoram – leaves taken off the stalks.


Blend these together till smooth, then add ¾ cup cold pressed canola or cold pressed sunflower oil in a slow thin stream as it blends. This will thicken into a light mayonnaise. If preferred you can thin it down by adding more lemon juice and vinegar, or yoghurt. Adjust seasoning to your taste.

Plays nicely with: Roasted Chicken breasts wrapped in bacon, thickly sliced, on a bed of couscous.

Green and Red:

Salad:   Strawberry and Rocket Salad: (Serves about 3)


  • Rocket leaves – 3 handfuls
  • 1 Chilli finely chopped
  • 1 Red Onion finely sliced
  • 2 Tablespoons White Wine Vinegar
  • 2 teaspoons Honey
  • Prepared Broad Beans (about 20) when available in season, or Edamame
  • Coarse Salt, Black Pepper to taste
  • 4 Tablespoons Olive Oil
  • 250g punnet Strawberries, cleaned + 2 Tablespoons sugar
  • 2 Tablespoons Roasted Cashew nuts


Strawberries can be left whole or halved or sliced – your preference.

Coat Strawberries in sugar and leave to settle for a few minutes.

Combine Chilli, Onion, Honey and Vinegar. Add salt and pepper, nuts and oil. Mix well. Pour over Strawberries and carefully coat them. Leave to flavour for about 15 minutes.

Construct Salad with leaves of Rocket as the base and add strawberries over. Sprinkle with beans and add cashew nuts.

Plays nicely with: Thickly sliced seared beef and crushed baby potatoes with butter and chopped parsley.