Mangetout, Walnut & Seaweed Supersalad

| 24 August 2015

Our favourite way of eating is to create lots of simple side dishes (or order lots of sides at any restaurant, especially at Wild Food Cafe!), spread them on the table and share.

This style of eating is so much more engaging, intimate, open and simpler than hoarding our precious plates of intricately prepared plates just for ourselves;)

This great nutrient-dense, filling yet simple and quick to prepare salad is one of the series of summery side dishes that we love eating pretty much every day!

Who knew that the bright vibrant greens that are mangetouts are packed with iron, calcium, vitamin C, vitamin K, and many many other nutritional goodies. Try it out!


serves 2

  • A big handful (150-200g) of mange tout (the younger the better)
  • 1/3 cup of walnuts, chopped roughly
  • 1-2 TBLS seaweed salad or flakes (dulse works really well)
  • 2-3 TBLS raw pumpkin seed butter
  • 1 sprig of fresh dill OR 1 spring onion (green bit only)
  • juice of 1/2 lemon
  • 1/2 garlic clove
  • 1-2 TBLS of olive oil
  • pinch of salt
  • freshly ground pepper



To prepare the peas, wash, dry, remove the ends, and chop finely. Place aside in a bowl.

To make a dressing, blend 2 or 3 TBLS of pumpkin seed butter with 1/2 cup of water, garlic, salt, olive oil, dill or spring onion and lemon juice till you reach a creamy and runny dressing consistency.

Mix in the dressing with the mangetout, add the roughly chopped walnuts, seaweed, and finish off with a generous sprinkling of freshly ground black pepper.



With Much Celebration & Appreciation,

Joel & Aiste xx