Skip to main content

Spring into your veggie patch

By October 15, 2016September 19th, 2018No Comments

We are halfway into spring and one of my favourite times of the year. The temperature is rising and the vegie patch looks abundant. Whatever is in your garden spring into action (had to be said!) and pull together your own spring veg salad. I love how the quick pickled radishes not only gives this salad a zing but the radishes become a vibrant rosy pink colour, brightening up any salad. Enjoy!

Spring Veg salad and quick pickled radishes with lamb & feta patties

Serves 4

500gms lamb mince

200gms feta

2 cloves garlic, crushed

1/4 cup dried breadcrumbs

1/4 cup mint leaves, finely chopped plus extra for serving

1/2 cup chia seeds

150gms freshly podded peas, blanched

1 bunch asparagus, blanched

4 zucchinis, thinly sliced

6-8 radishes, thinly sliced and pickled (see recipe)

1 preserved lemon, flesh removed and thinly sliced

2 cups rocket

2 tablespoons of extra virgin olive oil

1 cup Greek plain yoghurt

2 cloves garlic, crushed, extra

2 tablespoons lemon juice

mint leaves, to serve

Combine mince, 100g feta, garlic, breadcrumbs and mint in a bowl. Season with salt and pepper. Place chia seeds on a plate. Form mince mixture into small patties, then place on plate and turn to lightly coat in seeds. Cover and refrigerate while you make the pickled radishes.

In a large bowl combine the blanched peas and asparagus, zucchinis, preserved lemon and rocket.

Heat olive oil in a large frying pan over medium heat. Cook patties, in 2 batches, for a few minutes each side or until browned and cooked through.

Remove the radishes from the pickling liquid and gently toss with the salad ingredients. Combine the yoghurt, garlic and lemon juice and set aside. Divide salad among plates add extra mint leaves and remaining feta. Top with the lamb patties, serve with garlic yoghurt.

Quick pickled radishes

1/2 cup red wine vinegar

1/4 cup caster sugar

1 teaspoons salt

6-8 medium sized radishes, ends trimmed, thinly sliced

In a medium bowl, stir together vinegar, sugar and salt. Stir through the radishes. Allow to stand for 30 minutes before serving.

NB: these quick pickled radishes are best eaten on the day but can keep for 1 day in the refrigerator.

Leave a Reply