Friday, 29 August 2014


Backyard winter harvested salad of Pea greens & Flowers, Watercress, Sorrel, Yellow Chard, Sweet potato greens, Nasturtium leaves & Petals, Watermelon Radish and Supremes of Blood Orange & Tangelo.

                  For this post I've done a quick little winter garden inspired salad to accompany some fresh citrus I had bought from the grocers. This tasty salad of winter greens with peppery and lemon notes has been dressed with a blood orange vinaigrette and makes perfect for an appetiser as it gets all those saliva glands going and taste buds zinging. The nasturtium leaves and petals along with the watercress and radish give off peppery and mustard flavour notes adding a little spice and warmth to the dish.        
                  To make this salad I started with preparing the citrus, slicing both the blood orange and tangelo into supremes and placing into the fridge to chill. In a bowl I whisked together some olive oil, blood orange juice, salt, pepper and panela until well combined, this was set aside. Next I went for a walk down the backyard to the vegetable garden and had a little forage for the winter greens, radishes and flowers. These were washed, the radish I sliced thinly and dressed the salad greens in the blood orange vinaigrette. The greens, radish slices, flower petals and prepared citrus fruit supremes were then arranged onto a plate and seasoned with some cracked black pepper.
                 When it was photo shoot time, I went outside to capture the days natural light like I usually do. But this time I had forgotten that I had let the chooks out to to free range earlier on. Well at the end of the shoot I was taking some variation plating shots and experimenting with a white back ground,  when the curiosity and patience had got the better of the White Sussex and she had to check out the backyard salad. Upon a closer look she dove in a started eating the salad, picking the tangelo supreme first followed by a frenzy of thrashing beak work annihilating my salad.

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