As foragers we love to discover rare plants and wild edibles all year round but the months of August and September are extra special. These are prime harvest months in Europe. Vines are weighed down with grapes and bushes are filled to the brim with ripe berries ready to be picked.
To celebrate one of our favourite times of the year when all of the blackberries start to appear on the bushes we will be telling you our top blackberry recipes each week for the next six weeks.
We will start with a blackberry and basil salad that we recently tried out for friends.
I can safely say that the mixture of sweet and fresh ingredients makes this wild salad recipe extra special.
INGREDIENTS
Fresh wild blackberries
1/2 red Onion finely sliced
Foraged Seabeet and Lettuce Leaves
Feta Cheese
Toasted Almonds
Basil Leaves
Balsamic Vinegar
INSTRUCTIONS
- Pick the berries and basil leaves. This is the most important part of the preparation. There are plenty of berries around at the moment. Head to the countryside or a nearby park with your foraging basket and enjoy spending time with nature. We grow basil at home so it’s easy to pick off our leaves.
- Gather the other ingredients from your local store and wash all of the greens and berries.
- Carefully slice half an onion into thin slices
- Cut the almond nuts in half and toast them lightly in a hot pan.
- Cut the feta cheese into cubes.
- Mix all of the ingredients in your salad bowl
- Sprinkle a tablespoon of balsamic vinegar or apple cider vinegar over the top.
Fresh, seasonal and super tasty this is the perfect addition to any dinner party or weekend brunch.
We have some delicious blackberry recipes to share in the coming weeks so stay tuned and look forward to hearing some feedback. If you have any top berry recipes to share please get in touch.
