Nasturtium is a pretty plant that grows very easily with very little care and has gorgeous orange and yellow flowers. What I didn’t know till now, was that both the leaves and the flowers are edible, taste amazing and are fabulous additions to any salad!
Here is my recipe for a fantastic starter.
300 gms fresh paneer, crumbled
7 small pieces of (preferably) green garlic, washed and finely chopped
2 sprigs of baby spring onion, washed and finely chopped
2 generous slices of pineapple, finely chopped
1 large tomato, peeled and finely chopped
7-8 fresh basil leaves, washed and finely chopped
5-6 slices of jalapeños, finely chopped
20 (Big) Nasturtium leaves and flowers with their stalks, washed well
1 tsp (or less, or more depending on how fiery you want it) of red chilly flakes
2 tbsps of pomace olive oil
salt to taste
Add olive oil to a heavy bottomed pan and on medium heat lightly sauté the garlic, jalapeños and pineapple for about 5 minutes.
In a bowl combine all the raw ingredients along with the lightly sautéed ones.
Leave to chill in the fridge for about 15-20 minutes. The mixture should NOT be hot or even warm.
Add some filling into the each leaf and fold it. Poke the stalk through the back side of the leaf to the front to hold everything in place. Decorate with a flower.
Serve cold as a salad. Just pop the entire leaf into your mouth and enjoy the explosion of freshness that happens.
You are welcome to modify and add or subtract anything you want to the filling. Just remember that the filling should be cold otherwise the leaf will wilt and loose its fresh green colour.
The leaves and flowers can be used in a salad with a simple olive oil, garlic, chopped basil leaves and lemon juice dressing.
Katherine taught this recipe to Anand who is Prama Bhabhi’s chef, who taught it to me. I have of course modified it to my taste, but the inspiration is Katherine.