Warrigal salad

"This recipe has become a Jacobs family favourite. One of our favourite activities is foraging for native ingredients, in fact, we'd love to become commercial growers for produce native to Noongar Country."

Warrigal salad Credit: Adam Liaw

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

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NAIDOC: Warrigal Greens

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Ingredients

• 2 large handfuls warrigal greens
• 1-2 tbsp melted coconut oil
• 1 mango, diced
• coarsely chopped toasted macadamia nuts, to serve
• finger lime (optional), halved and pearls scooped out, optional

Dressing

• 1 lime, juiced
• 1-2 tbsp extra virgin olive oil
• 1 long red chilli, finely chopped
• 1 tsp honey

Instructions

1. Strip the warrigal green leaves from the stalks, wash the leaves, then pat dry and place in a bowl. Drizzle over the coconut oil and gently massage the oil into the leaves. Transfer to a serving bowl.
2. For the dressing, place all the ingredients in a bowl and whisk to combine well.
3. Pour the dressing over the warrigal greens, then scatter over the mango followed by the chopped macadamia nuts and finger lime pearls, if using.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

NAIDOC: Warrigal Greens

Watch The Full Episode Here

G

Watch The Full Episode Here

G