We just came back from a mini break in The Netherlands. Holland is best in summer if you’d ask me: lush green fields and forests, happy bikers (due to the lack of rain…) and terraces everywhere. Of course we had lunch at the Veldkeuken , situated at an old estate near the city of Utrecht. My sister in law Femke works there and she prepared us the most beautiful dishes, like a salad with roasted beets and Nasturtium flowers and leaves. When I came home I was happy to see my Nasturtium at its peak as well. Inspired by Femke and the Veldkeuken I created this easy healthy sandwich with this beautiful edible plant.
Lunch, serves 1-2
Action Time: 5-10 minutes
1 tsp olive oil
1 tbsp pumpkin seeds or sunflower seeds (or a mix)
1-2 slices of sourdough bread
1 tbsp good quality mayonnaise
1 ripe avocado, peel, pit removed and sliced
a large handful of Nasturtium leaves, plus a few flowers (garden)
1. Heat the oil in a small skillet over low to medium heat. Add the seeds, some salt and toast them until golden. Seeds burn easily so watch them carefully. Remove from the heat and put in a small bowl.
2. Toast the slices of bread, and spread the mayonnaise on top. Cover with some Nasturtium leaves and top with the sliced avocado. Sprinkle some lemon juice and the seeds over the avocado. Garnish with some Nasturtium flowers and leaves.
It’s a very easy-to-grow annual, it only needs water and sunshine. Both the leaves and flowers can be eaten. The leaves have a peppery taste, like watercress. The flowers are spicy too. Nasturtium has a drawback though: it attracts aphids. Wash them off with water.