This time of the year can be tough regarding fresh veggies.  We are in between seasons of growth and the seedlings are just pushing through the soil and starting to slowly develop.  This is where the inspiration came from for this delicious salad. I simply went along the lines of radishes, spring onions, herbs and even picked the odd leaf from the broad beans.  You will find it surprising how much yield you can gather and how much flavour these little shoots pack.

Serves 4

Ingredients

200g buckwheat, quinoa or wholemeal pasta

100g radish thinnings

100g little silverbeet, spinach or other green leaves

2 spring onions, finely sliced

100g asparagus, sliced into thin rounds

40g  fresh garden herbs such as parsley, dill, chervil, coriander 

Dressing

1 Tbsp oil

2 Tbsp sesame oil

3 Tbsp soy sauce 

2 Tbsp maple syrup

½ tsp fresh ginger, finely grated

½ tsp chilli flakes

2 Tbsp toasted sesame seeds

Method

Bring a large pot of salted water to the boil.

Cook the pasta as directed on the packet.  Just note buckwheat pasta only takes about 6 minutes. Once cooked, drain and refresh. Put into a large mixing bowl.

Prepare the vegetables by simply washing the garden thinnings and remove any discoloured leaves etc.  Trim any wiry ends and add to the mixing bowl.

Add the sliced spring onions and asparagus.

Roughly chop the herbs and add to the bowl.

To make the dressing, simply mix all the ingredients together and pour over the salad.  Toss gently to combine and let sit for 10-15 minutes so that the dressing macerates into the vegetables and pasta.

Best eaten at room temperature.