Spinach Beet Growing In Veg Garden & How To Use It

I have been growing spinach beet in the veg garden this year for the very first time. The leaves have started to get big and so I asked Topveg when I could start to harvest the spinach beet leaves.

Once I knew that the leaves were ready to harvest I wasn’t sure how to use them so again an email to Topveg and this is the reply I got,

The tiny leaves are good as salad – just need washing. Better to leave them a bit bigger for cooking as they cook down to nothing. They are lovely cooked – but need draining well – squashing in a collander – excellent with poached egg (quail) on top – or v good in lasagne – Delia has it in her 4 cheese lasagne.

The beauty of it is that it keeps coming- if you take care not to spoil the growing centers of the new leaves as you pick the old. If you can’t keep up with it – you must trim it off to stop it going to seed. Once it does that it stops giving you fresh leaves.

Yesterday we used the spinach beet leaves in a salad with hard boiled guinea fowl eggs. Looking forward to a summer meals using spinach beet leaves. If you have any recupes you would like to share using spinach beet then please let me know.

Enter your email address to receive regular emails with posts from the farmingfriends website: Delivered by FeedBurner

Salmon & Macadamia Salad

I love having salmon in a salad and adding some macadamia nuts is a great addition making a very healthy salad which makes a great light lunch at any time of the year.

Salmon and Macadamia Salad

Serves 4

Salmon and Macadamia Salad

Salmon and Macadamia Salad

Ingredients

  • 4 salmon steaks
  • 100g toasted macadamia nut halves
  • 150g green salad leaves
  • 8 sundried tomatoes roughly chopped
  • 3 tablespoons olive oil
  • 1 teaspoon English mustard
  • 1 tablespoon white wine vinegar

Seasoning

Preparation / Cooking Instructions

  1. Grill the salmon and flake.
  2. To toast the macadamia nuts, place halved macadamia nuts in a dry frying pan and cook until golden, shaking regularly.
  3. Whisk oil, mustard and vinegar, mix together with leaves and season.
  4. Divide into 4 servings and sprinkle the salmon flakes, nuts and sundried tomatoes over the green salad leaves.

Click on the link for more information about facts and nutritional value of macadamia nuts.

A range of healthy eating recipes, in depth information and research about the health benefits of Macadamia nuts is available from the Macadamia Advice Centre.