Micro greens are cropping up on plates everywhere, and for good reason. These tiny young vegetable greens are known for their vibrant colours and tasty flavours, plus they add a beautiful finishing touch to practically every dish. Not only that, they have excellent nutritional value; the key nutrients found in micro greens include vitamin C (ascorbic acid), vitamin E (tocopherols), vitamin A (beta-carotene) and vitamin K (phylloquinone). These nourishing greens are surprisingly easy to grow, and wonderfully versatile – check out our fresh and flavour-filled micro green recipes below for just a few examples.


Egg & Avocado Salad Sandwiches

Ingredients:

  • 8 large free range eggs, hard-boiled, cooled & peeled
  • ½ cup mayonnaise (try our delish vegan Martinnaise)
  • 2 small stalks celery, finely chopped
  • 2 green onions, finely chopped
  • 1-2 cups mustard cress micro greens
  • ½ cup chopped mix of parsley, dill, tarragon, basil & cilantro
  • 1tsp Dijon mustard
  • 1-2Tbsp capers
  • 1tsp lemon zest
  • 1 avocado, diced
  • 1-2 sliced radishes
  • 1-2 sliced tomatoes
  • Salt & freshly ground black pepper to taste
  • Whole grain bread or bruschetta

Method:

  • Mix together the mayonnaise, celery, green onions, fresh herbs, capers, lemon zest & mustard.
  • Finely chop the peeled eggs. Add to the mayonnaise mixture & gently fold in.
  • Add the diced avocado & gently fold in.  Season with salt & pepper to taste.
  • Spread a little mayonnaise or mustard over slices of bread or bruschetta. Layer the sliced tomatoes & radishes on top.
  • Top with a generous amount of egg salad & a mound of mustard cress sprouts. Serve open-faced or topped with second slice of bread. Enjoy!

Sunflower Greens Salad

Ingredients:

For the Salad:

  • 450g asparagus tops, bottom halves cut off & discarded
  • 1 head butter lettuce, separated into leaves
  • 225g sunflower greens
  • ½ cup English cucumber, thinly sliced
  • 1 cup yellow bell pepper, thinly sliced
  • ½ cup radishes, thinly sliced
  • 115g soft goat’s cheese

For the Dressing:

  • 1 shallot, minced
  • 1 garlic clove, minced
  • ¼ cup Champagne vinegar
  • ½ cup extra virgin olive oil
  • 1tsp Himalayan salt
  • ½tsp freshly ground black pepper

Method:

  • Whisk together shallot, garlic, vinegar, olive oil, salt & pepper. Set the mixture aside.
  • Bring 4 cups water to a boil in a medium saucepan. Cook the asparagus tops until just tender, about 3 minutes.
  • Drain the asparagus & transfer to a large bowl of ice cubes & cold water. When cool, drain & set aside.
  • Combine lettuce leaves & sunflower greens in a bowl. Add half the dressing & toss until lightly coated.
  • Divide the lettuce & greens among 4 serving plates, with the largest leaves on the bottom layer.
  • Top each pile of greens with the asparagus, cucumber, bell pepper & radishes. Drizzle over a little more of the dressing.
  • Top each salad with 1Tbsp goat cheese; serve with the remaining dressing & a sprinkling of salt & pepper.

Mushroom & Micro Green Omelette

Ingredients:

  • 3 large free range eggs
  • ¾ cup microgreens
  • 1Tbsp unsalted butter, divided
  • 45g white mushrooms, thinly sliced
  • Coarse salt & freshly ground pepper to taste

Method:

  • Heat half the butter in a small non-stick pan over medium-high heat.
  • Cook the mushrooms until golden brown; season with salt & pepper.
  • Transfer the mushrooms to a small mixing bowl & stir in the micro greens.
  • Whisk the eggs in a medium bowl until well combined; season with salt & pepper.
  • Wipe the skillet clean with a paper towel. Melt remaining butter over medium heat, swirling to coat the bottom of the pan.
  • Pour the eggs into the skillet & cook until firm.
  • Place the mushroom filling on one side of your omelette, then gently fold other side using a spatula. Serve immediately & enjoy.

Micro Greens & Garlic-Mustard Vinaigrette

Ingredients:

For the Salad:

  • 1 cup mixed micro greens
  • ½ head romaine lettuce
  • 1-2 scallions or chives, finely chopped
  • ½ cup pecans, roughly chopped
  • Handful of ricotta cheese (optional)

For the Dressing:

  • ¼ cup extra virgin olive oil
  • 1 clove garlic, minced
  • 2tsp Dijon mustard
  • Coarse salt & freshly ground pepper to taste

Method:

  • To make the dressing, heat the olive oil over low heat & add the garlic. Cook for 5- 7 minutes, until the garlic is very lightly browned.
  • Remove from heat & leave to cool. Whisk in the mustard; add salt & pepper to taste.
  • Tear the lettuce into bite-sized pieces.
  • Toss the lettuce & micro greens with the onions & pecans. Drizzle with the dressing & top with some shaved cheese; season with salt & pepper to taste. Enjoy!

Grow your own micro greens with our brand-new range of handy Super Sprout kits; they include everything you need to grow and cultivate these delicious, nurtient-packed greens right in your own kitchen.