Recipes with microgreens

Ingredients

• •250 g gnocchi or short pasta
• •2 handfuls of rocket microgreens (plus some for garnish)
• •40 g pine nuts
• •30 g parmesan (or 2 tbsp nutritional yeast for a vegan version)
• •1 small garlic clove
• •80 ml olive oil
• •A squeeze of lemon juice
• •150 g cherry tomatoes
• •Salt, pepper

Method

1. 1Cook the pasta or gnocchi in salted water according to the packet instructions.
2. 2Toast the pine nuts in a dry pan until golden, then set a third aside.
3. 3Finely blend the rocket microgreens, the remaining pine nuts, parmesan, garlic and olive oil. Season with lemon juice, salt and pepper.
4. 4Drain the pasta, saving a splash of the cooking water. Stir the pesto into the pasta with a little cooking water.
5. 5Serve in bowls, topped with halved tomatoes, the remaining pine nuts and fresh microgreens.

Ingredients

• •125 g soft butter
• •2 tbsp tomato purée
• •4 sun-dried tomatoes in oil, finely chopped
• •½ tsp sweet paprika
• •1 handful of cress microgreens
• •1 handful of kale microgreens
• •Salt, pepper
• •Farmhouse bread and cherry tomatoes to serve

Method

1. 1Whip the butter with a hand mixer until creamy.
2. 2Stir in the tomato purée, sun-dried tomatoes and paprika.
3. 3Roughly chop the microgreens (keep a few for garnish) and fold them in. Season with salt and pepper.
4. 4Spoon into a jar and chill for at least 30 minutes.
5. 5Spread on bread and garnish with tomato slices and fresh cress.

Ingredients

• •250 g quark (or cream cheese)
• •2 tbsp natural yoghurt
• •5 radishes
• •½ bunch of chives
• •1 handful of red radish microgreens
• •Salt, pepper
• •2 wholemeal or pumpkin seed rolls

Method

1. 1Stir the quark and yoghurt until smooth.
2. 2Finely dice the radishes, slice the chives and fold both in.
3. 3Season with salt and pepper.
4. 4Cut the rolls open, spread generously with the quark and top with radish microgreens.

Ingredients

• For the kale hummus:
• •200 g chickpeas (drained)
• •1 large handful of kale microgreens
• •2 tbsp tahini
• •Juice of ½ lemon
• •1 small garlic clove
• •2 tbsp olive oil, 2–3 tbsp water, salt
• For the bowl:
• •2 handfuls of mixed salad leaves
• •1 carrot, ½ cucumber, 1 red pepper
• •100 g cherry tomatoes
• •2 tbsp sunflower seeds
• •Kale microgreens to garnish

Method

1. 1Blend all the hummus ingredients until creamy, adding the water gradually.
2. 2Spiralise the carrot or cut it into thin strips, slice the cucumber, cut the pepper into strips and halve the tomatoes.
3. 3Toast the sunflower seeds in a dry pan.
4. 4Divide the salad leaves between bowls, arrange the vegetables on top and add a big spoonful of hummus in the middle.
5. 5Top with chickpeas, sunflower seeds and kale microgreens.

Ingredients

• •3 eggs
• •2 tbsp milk
• •1 tbsp chopped herbs (e.g. parsley, chives)
• •1 tsp butter
• •1 tomato
• •1 tbsp sour cream or yoghurt
• •1 handful of mustard microgreens
• •Salt, pepper

Method

1. 1Whisk the eggs with the milk, herbs, salt and pepper.
2. 2Melt the butter in a non-stick pan over medium heat and pour in the egg mixture.
3. 3Cover and let it set for about 4–5 minutes until the top is firm.
4. 4Dice the tomato. Slide the omelette onto a plate and top with the tomatoes and sour cream.
5. 5Finish with a generous sprinkle of mustard microgreens.

Ingredients

• •1 tin of chickpeas (400 g, drained)
• •3 tbsp tahini
• •Juice of 1 lemon
• •1 garlic clove
• •3 tbsp olive oil (plus extra for drizzling)
• •3–4 tbsp ice-cold water
• •½ tsp ground cumin
• •Salt, smoked paprika
• •1 handful of red cabbage microgreens

Method

1. 1Drain and rinse the chickpeas.
2. 2Blend them with the tahini, lemon juice, garlic, olive oil and cumin.
3. 3Add the ice-cold water a spoonful at a time until the hummus is nice and creamy. Season with salt.
4. 4Spread into a bowl, make a hollow with a spoon, drizzle with olive oil and dust with paprika.
5. 5Scatter the red cabbage microgreens over the top and serve straight away.

Ingredients

• •1 ripe banana
• •1 apple
• •1 handful of baby spinach
• •1 large handful of broccoli microgreens
• •Juice of ½ lemon
• •1 tsp freshly grated ginger
• •300 ml water or coconut water
• •Optional: 1 tbsp linseeds

Method

1. 1Peel the banana, core the apple and roughly chop both.
2. 2Put all the ingredients into the blender.
3. 3Blend on the highest setting for about 1 minute until completely smooth.
4. 4Serve straight away, garnished with a few microgreens if you like.

Ingredients

• •8 rice paper sheets
• •50 g rice noodles
• •1 carrot, ½ cucumber
• •1 ripe mango
• •1 handful of mint or coriander
• •2 handfuls of pak choi microgreens
• For the dip:
• •3 tbsp peanut butter
• •1 tbsp soy sauce
• •1 tbsp lime juice
• •1 tsp maple syrup
• •3–4 tbsp warm water, 1 pinch of chilli flakes

Method

1. 1Soak the rice noodles according to the packet instructions and drain.
2. 2Cut the carrot, cucumber and mango into thin strips.
3. 3Briefly dip a rice paper sheet in lukewarm water and lay it on a damp board.
4. 4Layer noodles, vegetables, mango, herbs and microgreens on the bottom third. Fold in the sides and roll up tightly. Repeat with the remaining sheets.
5. 5Stir all the dip ingredients until smooth and serve with the rolls.

Ingredients

• •150 g sushi rice
• •200 g plain tofu
• •1 avocado
• •100 g edamame (frozen, thawed)
• •1 carrot, ½ cucumber
• •1 handful of daikon radish microgreens
• •1 tbsp sesame seeds, 1 lime
• For the marinade:
• •3 tbsp soy sauce
• •1 tbsp rice vinegar
• •1 tsp sesame oil
• •1 tsp maple syrup, ½ tsp grated ginger

Method

1. 1Cook the rice according to the packet instructions and let it cool a little.
2. 2Mix the marinade ingredients. Dice the tofu and leave it in half of the marinade for 10 minutes.
3. 3Slice the avocado, cut the cucumber into half-moons and the carrot into thin strips.
4. 4Divide the rice between bowls, arrange the tofu, vegetables and edamame on top and drizzle with the remaining marinade.
5. 5Top with sesame seeds, lime wedges and plenty of daikon radish microgreens.

Ingredients

• •2 cooked beetroots (vacuum-packed)
• •50 g soft goat's cheese or feta
• •30 g walnuts
• •1 handful of mizuna microgreens
• For the dressing:
• •2 tbsp olive oil
• •1 tbsp balsamic vinegar
• •1 tsp honey
• •1 tsp Dijon mustard
• •Salt, pepper

Method

1. 1Slice the beetroot wafer-thin and fan it out on two plates.
2. 2Roughly chop the walnuts and toast them briefly in a dry pan.
3. 3Whisk the dressing ingredients and drizzle over the beetroot.
4. 4Crumble the cheese over the top and scatter with the walnuts and mizuna microgreens.