A beautifully fresh Springtime salad, full of ingredients which can be homegrown in most gardens with ease - or even in a window box!
Prep time: 10 mins
Cook time: N/A
3 tablespoons Hemp Seed Oil
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon mustard
½ teaspoon salt
1 medium beetroot
3 large celery stalks
A few large kale leaves
Handful of lemon balm
Handful of wild garlic leaves
A few wild garlic flowers
Handful of walnuts
*Recipe adapted from Trinity's Kitchen
Mix all dressing ingredients together by shaking in a small jar for 20 seconds.
Grate beetroot and chop celery into small pieces.
Finely slice the lemon balm and wild garlic leaves.
Massage the kale by hand and slice into strips.
Dress the beetroot, celery, lemon balm and wild garlic leaves by mixing the dressing in.
Crush the walnuts in your hands over the salad to get bite-sized pieces.
Scatter with the garlic flowers and serve.
*If you don't have wild garlic in your garden, go foraging! Click here for a map illustrating where you'll find it across our beautiful state.