At first glance, Roushanna Gray’s living and working environment seems harsh and unforgiving. But this passionate wild food forager loves sharing the rich, edible treasures of her Cape of Good Hope surroundings.


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Nasturtium flowers, lacey coriander flowers, and nasturtium pods add intense flavor and beauty to this Spring Greens Salad.

SERVES 4–6

FOR THE SALAD:
1 cup kale, chopped
1 cup baby spinach, chopped
1 cup mixed lettuce, chopped
1 cup nasturtium leaves, whole
¼ cup green nasturtium seeds
a handful of nasturtium and
calendula flowers
FOR THE DRESSING:
2 tablespoons honey
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
½ teaspoon cumin powder
2 tablespoons olive oil
salt and pepper to taste


  1. Whisk the dressing ingredients together in a small mixing bowl.
  2. In a large mixing bowl, toss the greens and dressing well, and set aside for an hour to marinate.
  3. Decant into a big salad bowl, sprinkle with nasturtium seeds, and garnish with nasturtium flowers and calendula petals.

TIP:

Photography by Warren Heath

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