Ah, summer! There’s something about the long, sunny days that just makes you want to fill your plate with the freshest, most colourful ingredients. And this whimsical Nasturtium Salad is the perfect way to do just that. The star of the show? Those cheerful nasturtium flowers you might spot popping up in your backyard, on the street, or on the outskirts of your local park—they’re not just pretty; they’re the perfect peppery little bite for a salad. Best of all, as a wild weed, they’re totally free for the picking! This salad is everything summer should be: bright, fresh, and a little bit wild. With a bed of peppery rocket, a handful of sweet blueberries, and a sprinkle of crumbled goat feta, it’s a joyful dish that will have everyone reaching for seconds. It’s the kind of salad that feels like a celebration, whether you’re having a picnic, a barbie, or just soaking in the sunshine at home. Enjoy!
Nutrition Bite: Nasturtiums – These vibrant, peppery flowers aren’t just pretty—they’re packed with natural goodness. Nasturtiums are a fantastic source of vitamin C, which boosts your immune system and keeps your skin glowing. They also contain plant compounds that support respiratory health and act as natural antimicrobials.
Ingredients:
For the vinaigrette:
1/4 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons finely chopped shallot
1 tablespoon honey or maple syrup
1 small clove garlic, minced
1/4 teaspoon kosher salt
Freshly ground black pepper
For the pickled onions:
1/4 medium red onion, thinly sliced
3/4 cup red wine vinegar
1/2 teaspoon coconut sugar
1/2 sea salt
For the salad:
300 grams of rocket
1/2 cup blueberries
1/2 cup shelled toasted pistachios, coarsely chopped
1/2 cup crumbled goat feta
1/3 cup mixed yellow and orange nasturtium flowers
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