Onion Weed NZ Recipe

It's that time of year again for onion weed in NZ and to follow is a delicious recipe for you to try that makes the most of this fabulous weed. The Veggie Tree HQ's banks have turned into an abundant supply of onion weed flowers, stems, leaves and bulbs to enjoy in many delicious nutritious ways.

A pest and invasive weed for many people, it is my favourite edible ‘weed’. Its juicy stalks and pretty little white flowers are a perfect alternative to chives and spring onions with its delicate onion flavour. The entire plant is edible including the bulbs that can be harvested in late summer. Use the flowers to garnish salads, egg dishes, soups, dips, they pretty much make anything look impressive!

In this Potato, Kumara, Crispy Chickpeas, Capers & Onion Weed Salad with Onion Weed & Extra Virgin Olive Oil Mayo Recipe I've utilised the whole onion weed from bulb to tip, and I hope to inspire you guys to get into these abundant amazing weeds!

The super food allium family has many benefits to enjoy including being a prebiotic which provide food for friendly bacteria in the large intestine. They help with memory and Alzheimer’s due to the high levels of lutein and folate. Helps reduce blood cholesterol levels, stimulates the circulatory blood system and is antimicrobial and anti-inflammatory. Plus it contains chlorophyll, fibre, antioxidants, vitamins and minerals.

Aquafaba is the liquid from cooking chickpeas or other white beans. The protein present in this liquid acts like an egg. You could also use the whites of spring onions in this recipe. Peruperu or Maori potatoes are ideal for potato salad recipes as they are a waxy variety. They have a higher water content and lower in starch so have a dense texture and retain their shape during cooking. Other waxy potato variety's are Nadine, Jersey Benni or Red King Edward

POTATO, KUMARA, CRISPY CHICKPEA, CAPERS SALAD WITH ONION WEED DRESSING

~New Recipe~

Vegan | Gluten-free

Serves 4-6

ONION WEED DRESSING

Measure the following into a mini food processor:

10 onion weed bulbs and white parts, roughly chopped

60ml aquafaba

1 T mustard

1 tsp sugar or honey

Blitz together then slowly at intervals add:

150 ml extra virgin olive oil

Blitzing well between additions. When it's emulsified add:

Zest and juice of one lemon

2 tsp apple cider vinegar

1 tsp salt

pinch of black pepper

Blitz together well.

FOR THE SALAD

Scrub:

3-4 kumara

3-4 potatoes, peruperu or waxy type potato are preferable

Cut into bite sized pieces and steam until cooked, then cool before using

Drain well and pat dry:

1/4 c capers

1 1/2 c chickpeas

Fry in:

1/2 c rice bran oil

Until crispy, remove with a slotted spoon to a paper towel.

Prepare and add to the salad bowl:

1 celery stick, finely sliced

1 fennel bulb, finely sliced

1/4 c daikon or radish, finely sliced

Juice of half a lemon

1/2 tsp salt

pinch of black pepper

Mix together and leave to marinate for a couple minutes while you slice the rest of the onion weed stems and flowers, then add to the bowl with all of the other prepared ingredients from above, liberally drizzle over the dressing, toss together well and serve.