Anatomy of the Ayurvedic Supersalad (part 2) & A Bit About Wild Flowers

| 29 June 2016

As part of the series revealing the detail and flavour combinations of our most popular dishes, we are giving you another glimpse on what’s behind our ayurvedic salad, so that you can recreate some parts of it at home and bring more colour, deliciousness and wild-factor to any dish or salad you make. See the first part of the Anatomy of the Ayurvedic Salad here.


Use a ratio of 1 1/2 cups liquid to 1/2 cup amaranth. (Yield: 1 1/2 cups cooked.)

We love cooking amaranth in flavoursome veggie stock for extra flavour. To make the stock, add 2 tbsp of coconut oil
to your pan, and then saute any or all of the following: finely chopped onion, garlic, leek; finely minced ginger and turmeric; finely chopped fresh sage and rosemary; finely chopped celery stalks, red pepper, shiitake mushrooms, fennel or whatever else you might have in your fridge. Also, add 1 tsp of sea salt and an optional 1 tsp of smoked paprika. Saute for a few minutes over medium heat, then add amaranth, stir, and pour water on top. Bring to boil and turn on low heat with a lid on, stirring occasionally. Add more water if all the water has been absorbed and the amaranth starts sticking to the bottom of the pan. Amaranth will cook in 25 – 35 minutes. Turn off heat and let it cool down before using.


We love using soaked hijiki (or arame) for this salad, but you can use absolutely any seaweed, rehydrated and finely chopped. 10g of dry seaweed, rehydrated, is plenty for 2 – 3 portions. Mix in with 1 tbsp of lemon juice for an extra fresh taste.

Other Ingredients

– courgette noodles (approx 1/2 courgette per portion)
– avocado wedges
– pink olives or any other type of raw, unpasteurised olive
– sunflower seeds, pumpkin seeds, hemp seeds, poppy seeds (activated if you have it)
– artichoke slices (buy them in jars or make your own)
– cucumber or red pepper cubes (approx 1/2 cup of mixed cubes per portion) – mixed baby salad leaves, rocket leaves or wild leaves
– optional: edible English flowers, strawberries and/or radish slices for decoration


Wild Food Cafe has teamed up with Grow Wild to perpetuate more sowing, growing (and eating) wild. 
Grow Wild is the UK’s biggest-ever wildflower campaign, funded by Big Lottery Fund and the national outreach initiative of the Royal Botanic Gardens, Kew. Grow Wild helps to
transform local spaces by sowing, growing and sharing native, pollinator-friendly wildflowers and plants.

Wild Food Cafe’s star of the show right now is a colourful Ayurvedic Supersalad which features wild garlic and rocket, as well as a scattering of edible seeds and flowers (such as blue cornflower and wild garlic flowers) in each beautiful plate.

 As you might have experienced already, each time you have the salad at the cafe, you also get a complimentary packet of UK native wildflower seeds courtesy of Grow Wild so you can sprinkle some in your back garden or window sill and get those wildflowers blooming everywhere. Wildflowers are part of a complex web of life that supports the whole eco-system, providing valuable food and shelter for pollinators including bees. This not only shapes our landscape but also helps put food on our tables.

Both Grow Wild and the Wild Food Cafe believe in the power of plants. Whether through transforming spaces and bringing communities together through wildflowers, or by using wild, fresh, colourful gourmet ingredients to make you feel great, wildflowers and plants connect us with nature, perpetuate beauty and happiness, and have a positive impact on our bodies and on the planet.

Check out this beautiful little video we did with Grow Wild all about the craft of putting one plateful of Ayurvedic Supersalad together and let the #plantpower speak for itself:

Stay Wild – Stay Happy,

All our Love,

Joel & Aiste xx

Press HERE to learn more about supporting Wild Food Cafe expand into the next stage of its journey.