Sensationally Simple Salads using ingredients from T22 Foodgarden

What’s new? Fri 14.1.2011

Just planted more leafy greens (buttercrunch lettuce, mizuna, *wonbok/Chinese cabbage) and Brussels sprouts (which grow as one tall greygreen stem w Brussels sprouts clustered btwn leaves), so look for these ‘babies’ in the garden as they grow

Here's Sunday 9th Jan recipes using ingredients from the garden (in green) + one for tomato/curry leaf, green chillie salad from the lovely Helene (thanks H)

Watermelon Salad:

Harvest chives (cut a handful close to the ground so plants re-grow) rinse, chop, mix with torn mint leaves& chunks of chilled watermelon ..Yum!

Tabouleh Salad

Chop lots of parsley leaves, tomatoes & garlic chives

(or society garlic leaves) through cooled cooked quinoa

(glutenfree) or couscous. Add lemon or lime juice + your fave salad oil, mix and serve.

Helene's Tomato Salad with Curry Leaves

3 Tomatoes chopped

1/4 Cucumber peeled, de-seeded and chopped

1 Green Chilli de-seeded and finely sliced

5 Curry Leaves, fresh ~ finely sliced

Lemon Juice from one lemon

Pinch of salt

Garlic clove (optional) Bruised and crushed

(or try using garlic chives or society garlic leaves from the garden?)

1 good pinch (or to desired taste) of Coconut Palm Sugar:

(sustainable alternative to palm sugar: available from

Friends of the Earth cnr Smith St/Perry St, Collingwood)

Coriander ~ for decoration

Combine tomatoes, cucumber, chilli and curry leaves in a serving dish.

In a separate bowl mix together coconut palm sugar, lemon juice, salt, garlic

until sugar dissolves. Pour this over salad, mix well, sprinkle with coriander.

Serve

*Will post recipe for delish wonbok salad soon.....