Spring time. Salad time. Keep an eye out for our salad mixes, micro greens and radishes are ready and waiting for you to up the anti when tossing the next salad.

KIPFLER POTATO & YOUNG SHOOTS SALAD WITH TARRAGON BUTTERMILK DRESSING

serves 6

600g kipfler potatoes

1 teaspoon salt

110g microgreens

Dressing:

⅓ cup tarragon leaves (or mint leaves), reserve a teaspoon of leaves for garnish

1 green garlic (bulb and stem), or 2 garlic scapes, chopped

½ cup (125ml) buttermilk (see note*)

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

1 tablespoon extra virgin olive oil

Place the potatoes in a medium saucepan filled with enough cold water to cover. Add a teaspoon of salt. Bring to a high simmer and cook for 20 minutes, or until the potatoes are tender and cooked through when pierced with a skewer. Cooking time will depend on size of potatoes. Drain well.

Meanwhile, prepare the dressing. Place all the ingredients in a blender or food processor. Blend until well combined and the herbs and garlic are finely chopped. The dressing will turn a green milky colour.

When potatoes are cool enough to handle, cut in half lengthways and transfer to a bowl. While still warm, pour over half of the dressing and gently toss to coat well. Transfer to serving plate. Top with the sprouts then pour over the remaining dressing.

*Note: To make a cheats buttermilk, combine ½ cup milk with 1 tablespoons lemon juice and set aside for 10 minutes. The milk will look curdled.

SALAD GREENS, RADISH & ASPARAGUS SALAD WITH PESTO DRESSING

serves 8

150g bag salad mix

6 radish bulbs, finely shaved

6 asparagus spears, tough ends removed, finely shaved acrossways

⅓ cup whole almonds, roasted, coarsely chopped

Dressing:

2 tablespoons Torello Farm carrot top pesto (or other seasonal pesto)

2 tablespoons lemon juice, plus extra if needed

2 tablespoons extra virgin olive oil, plus extra if needed

sea salt

black pepper

To make the dressing, whisk together the pesto, lemon juice and olive oil in a small bowl. Season to tatse with salt and ground black pepper. Taste again, then adjust with extra lemon juice or olive oil if needed.

Place the salad mix in a large bowl and scatter over the shaved radish and asparagus pieces. When ready to serve, add the almonds and pour dressing over and gently toss to coat well. Serve immediately.

 Recipe by Fiona Hammond, November 2022