Serves 6  |  Prep time 15 minutes   |   Cook time 10 minutes

This is less of a recipe than it is an invitation to get outside and explore what edible weeds you might have in abundance in your garden. Weeds are high in antioxidants and each one offers support to the body in different ways. I love how eating weeds takes you outside into the garden, where you look and listen and reap nature’s abundance. Be careful to eat weeds you know are free from sprays and always double-check that you are picking the right weed.

Recipes, styling & photos Emma Boyd

INGREDIENTS

• 2 tbsp orange juice
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp honey
• 75 g walnuts
• 6 cups weeds (or a 50/50 mix weeds and lettuce)
• Parmesan cheese

 

METHOD

Put the orange juice, vinegar, olive oil and honey into a small jar, season with sea salt and freshly ground black pepper, put on the lid and shake well.

In a heavy-bottomed frying pan over a medium-high heat toast the walnuts until golden brown. This will take roughly 10 minutes. Shake often to ensure even toasting and turn down the heat if they cook too quickly. Remove from the heat and set aside to cool.

Put the weeds into a salad bowl and using a vegetable peeler, peel strips of Parmesan cheese into the salad. Scatter over the walnuts then dress with the dressing and serve.