Page 15 - JULY - Ladies BGG Print - FINAL.indd

A Vegetable Bistro recipe

Umesh DiWaker
EXECUTIVE CHEF

Chef Umesh’s Nasturtium Butter Spread

I knew I wanted to share this recipe, which I have created to highlight my favourite item in our garden - the nasturtium plant.
The vibrant and unique taste of its flower and leaves create contrast in many different dishes. You can find this delicious
butter spread on some of our weekly featured sandwiches, as well as some of our fish dishes.
Ingredients (makes 10 servings):
Nasturtium flowers - 20 pcs

Nasturtium leaves - 20 leaves
Unsalted butter - 12 oz (room temperature)
Lemon zest & juice - ½ tsp
Orange zest & juice - ¼ tsp

Salt & pepper to taste
Instructions:
1. Combine flowers and leaves with a pinch of salt in a mortar and pestle and to create a paste.

2. Add butter into a seperate, larger bowl and fold the paste into it evenly.
3. Add lemon and orange zest.
4. Spread on your favourite breads, sandwiches or use as a seasoning on fish and enjoy!

Chef Umesh

Find more fresh ingredients from our Vegetable Bistro in dishes like these!

JULY 2018 | 15