To quote Mini Grey from Space Dog, “Holy Condiments!”
Have you ever opened your fridge, or cupboards to find an ocean of condiments? Mayo, herbs, spices, dips, don’t even get me started on the hot sauce range I am prey to. So, who fancies tackling this ethical beast with me?
Having a few sneaky plants by the backdoor is one way of reducing this purchasing train. Swing past the Herbaceous stall at the Raglan Growers Market where Debra will let you into a few spicy secrets…
…Horseradish leaf. The gloriously spicy horseradish root will put hairs on your face, but the delicate young leaves add a flavour-cloud that has guests going for that next bite. Pick young, snip into small ribbons using scissors.
By Katie Lowes
Raglan Green Goddess Salad
For the Salad:
Two young horseradish leaves
One salad heart
Handful of small young silverbeet leaves
Two handfuls of spinach leaves
Handful of finely shredded cabbage OR finely shredded brassica leaves
Cubed cucumber or apple cucumber
Chunky avocado pieces
IF you happen to have some pre-roasted and chilled zucchini in the fridge, put that in too.
For the Dressing:
Juice of one lemon
Garden herbs – mint, coriander, thyme work nicely here
A few heaped tablespoons of Raglan coconut yoghurt
Drizzle of oil
Shake up this dressing in a jar and dress the entire salad before serving. Eat immediately with a crusty loaf and some pickled onions. This salad should feel luxurious, creamy, rich and tasty – don’t scrimp, after all, it’s made for goddesses.
