Recipe care of Desley Insall, Kitchen Garden at Collingwood College

Garden spinach & silver beet in miso dressing

Volunteer notes:

This is a room-temperature salad.

From the garden: Silver beet, rainbow chard, all varieties of

spinach

What to collect What to do

Big basket of spinach and silver

beet

Large pot

Strainer

Tongs

Salad spinner

Chopping knives

Large bowl

• Wash the greens well, check

under the leaves for

caterpillars and spin dry.

• Bring a large pot of water to

the boil; quickly dunk the

greens in for 30 seconds and

drain. When cool, squeeze the

excess water out well.

• Chop the greens well, then put

them into a large bowl.

Sauce:

1 tblsp sesame seeds

½ cup miso

1½ tblsp mirin

⅓ cup castor sugar

½ cup rice vinegar

2 shallots

Non-stick frypan and spoon

Chopping knives

Bowl

• Toast the sesame seeds until

golden brown.

• Quickly tip the seeds into a

bowl to stop the cooking and to

let them cool.

• Finely dice the shallots and

add to the bowl with all other

sauce ingredients and mix well.

• TASTE!

• If the sauce is too thick, thin it

down with a small amount of

hot water.

4 nori sheets

Clean scissors

Tongs

4 platters

Herbs and edible flowers for garnish

• Cut the nori sheets into thin

lengths with a pair of clean

scissors.

• Mix the salad well with the

sauce, then divide onto the 4

platters.

• Garnish with herbs and sliced

nori and scatter edible flowers

over.