This foraged salad really is so special! Embrace all the goodness nature has to offer by picking your own leaves, herbs and edible flowers for this stunning salad.
You can often find interesting leaves and edible flowers in gourmet food stores if you aren’t able to forage for them yourself. If you happen to live in Auckland, I recommend checking out Kelmarna Gardens where you can pick everything yourself and take it home! The tamarillo dressing is one of my favourites to have when tamarillo are in season. The Dijon mustard and the honey offset the sourness to make a very tasty, balanced dressing. When using foraged leaves it’s important to know what you’re eating! If you’re not sure, check with your local community garden or garden centre.
- tamarillos 2 large, peeled and cut into 1cm dice (see ‘Peeling prep’ for tips)
- Dijon mustard* ½ teaspoon
- liquid honey 1 teaspoon
- balsamic vinegar 1 tablespoon
- extra virgin olive oil 2 tablespoon
- foraged leaves a few handfuls (I used watercress, mallow, chicory, endive, mizuna and nasturtium)
- foraged herbs 1 handful (I used parsley, mint, French sorrel and fennel)
- foraged edible flowers 1 handful (I used pineapple sage, alyssum, calendula and nasturtium flowers)
- 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.
- 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.
– The easiest way to peel tamarillos is to put them in a bowl and cover with boiling water. Leave for 4 minutes then make a small cut in the skin with a sharp knife. You can then peel off the entire skin in one go!
*Check label if eating gluten free.