The Lushness of Greens

Broccoli and walnut salad

When people from away think of Flinders Island, they immediately think of seafood…

I go to an abundance of greens. Frilly dill, irony creeping warrigals, broccoli sprouts, chard in all its glorious colours and so much more. They are to be found in most peoples’ gardens on this island, a roadside stall, the local food network pop-up, or as if by magic, in a box sitting on the seat when I open my car door (the beauty of not having to lock your car here!).

A tub full of greens makes for an easily put together pie, salad, tart, dip and so on.

One of my favourite salads is this broccoli and walnut classic

• Steam some broccoli shoots until tender (or broccoli/ broccolini) and whilst still warm dress with a little fruity ex virgin olive oil, salt flakes and pepper.

• Toast some walnuts (fresh please!) and roughly chop, mix with some lemon zest and juice, more fruity oil and chopped and plucked dill.

• Toss over your gleaming greens and season some more. 

• Grate over some good parmesan, if you like. 

Enjoy!!