Global Flavors - Growing Roots

Elevate your pantry with nutrient-dense textures.

Vietnamese-Style Fresh Spring Rolls

2 large handfuls Radish & Broccoli microgreens
8 rice paper wrappers
150g cooked prawns or tofu
1 carrot and ½ cucumber, cut into thin strips
Fresh mint, peanut butter, soy sauce, lime

Dip each wrapper in warm water until soft. Lay down a generous bed of microgreens — they replace lettuce here, adding crunch and a peppery bite. Top with prawns, carrot, cucumber and mint, then roll tightly. Whisk peanut butter, soy and lime with a splash of water for dipping.

Italian Microgreen Pesto Pasta

60g Purple Kohlrabi microgreens
300g spaghetti or penne
40g parmesan, grated
30g walnuts or pine nuts
1 garlic clove, lemon, olive oil

Cook the pasta. Blend most of the microgreens with nuts, garlic, parmesan, lemon juice and olive oil into a bright, nutty pesto. Toss through the drained pasta with a little cooking water, then fold in the remaining microgreens just before serving for fresh texture.

Mexican Tacos with Radish Microgreen

2 handfuls Red Cabbage microgreens
8 small soft tortillas
2 chicken breasts, sliced
1 avocado, ¼ red cabbage, shredded
Smoked paprika, cumin, lime, red onion

Season the chicken with paprika and cumin and pan-fry until golden. Toss the microgreens with cabbage, sliced onion and lime juice to make a crisp, spicy slaw. Warm the tortillas, add chicken and avocado, and pile the microgreen slaw high on top.