
You know when you wake up in the morning to the sound of birds chirping in the newly budding trees, yet it’s still cold and fresh with the occasional chill of alpine snow in the air? Well, the time of the year has arrived for us Victorians to reconnect with the pleasure of getting stuck into the veggie garden or strolling through the organic farmers markets to shop for our botanical spring recipes!

This recipe came about on the spot when I was asked over for dinner at my friend’s mother’s house in the countryside. She has built these great raised vegetable garden beds using old fenceposts from her farm and the spring produce and herbs were literally cascading over the edges of the garden. Her kitchen had just been renovated too, so I grabbed one of the gorgeous wooden bench off-cuts to plate up this tasty, crisp fresh-from-the-garden salad. The water-rich vegetables in this dish are all about filling you up with out filling you out! Now that’s what I call botanically balanced eating…