Native Coastal Greens & Lemon Aspen

Preparation info

  • Difficulty

    Easy

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

Ingredients

  • 100 g ( oz) barilla (coorong spinach)
  • 150 g ( oz) karkalla (sea succulent)
  • 100 g ( oz) munyeroo (native purslane)
  • 50 g ( oz) sea parsley (sea celery)
  • 32 fresh lemon aspen fruits

Method

Pick through the native coastal greens, keeping only the small tips and leaves: discard any larger leaves and stems. Wash well, drain and set aside until required.

Pick and remove any stems from the lemon aspen fruit and set aside until required.