Fresh Muntries & Pistachio Nuts, Crème Fraîche, Silver Sorrel, Nasturtiums


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By Peter Gilmore

Published 2014

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To Finish

  • 120 pistachio nuts
  • 64 silver sorrel leaves (or buckler-leaf sorrel)
  • 40 Alaska variegated nasturtium leaves
  • 32 apple mint leaves
  • 24 Alaska variegated nasturtium flower buds
  • 56 samphire stems
  • 40 barilla (coorong spinach) sprigs
  • 200 fresh muntries
  • 32 whole white microcucumbers, each 1–2 cm (⅜–¾ inch) long

Shell the fresh pistachio nuts. Pick, wash and dry all the herbs, shoots and buds. Pick the samphire and barilla so you are only using the top 3 cm ( inches) of each shoot. Wash and dry the muntries. Lightly rinse and dry the microcucumbers.

To Plate

Combine the muntries, pistachio nuts and microcucumbers and toss gently in a large bowl. Pour the green apple syrup over and gently mix to coat. Use a slotted spoon to divide the mixture evenly between serving bowls. Place 5 frozen crème fraiche nuggets on top of each serving. Scatter the samphire, barilla, herbs and buds evenly over each bowl. Serve.

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