A leafy green salad with the first backyard harvest as a fresh start for the growing season.
This is my favourite early spring garden salad. Roquette (arugula) germinates quickly and is an excellent starter in the patch as it is so easy to look after. One thing about it, though, is it bolts pretty quickly to flowers, especially when the weather warms up, so they are best sown in cooler seasons. Flowers are edible, but I leave them to the bees, which will help the plant self-seed. If left in space for themselves, there will be more roquettes coming back without intervention and available to pick in autumn and most of winter. Yes, it is very worthy for easy backyard gardening and can be harvested as needed! Roquette can also be grown in a large container if space is an issue. Leaves can be sprinkled and topped on everything (delicious on a pizza), chopped for pesto, and even cooked like spinach. Another reason to love these peppery, beautiful, leafy greens is for all the essential nutrients they contain. In this spring salad harvest, seasonal greens and herbs give a stunning colour look and lovely, crunchy taste. This can be served as a side dish or on its own, adding roasted pumpkin seeds, cooked quinoa, and grilled halloumi. As for dressing, I love it with a bit of oil and balsamic vinegar, and even better, mixed with some maple syrup!
Growing roquette (arugula) © Bottle and Brush Studio 2019
RECIPE
INGREDIENTS (quantities as desired):
Fresh roquette leaves
Shavings of red cabbage
Peas in pod or snow peas, chopped
Coriander leaves
Roasted pepitas
Topping: grilled halloumi and/or cooked quinoa
Dressing: olive oil, balsamic vinegar and maple syrup
Salt and pepper
PREPARATION:
In a large bowl mix all ingredients (as in ingredient list order).
Serve as a light meal or as a side with grilled meat, fish or a vegetarian dish.
