Elizabeth's Kitchen Diary

a seasonal food & travel blog

  • Home
  • Start Here
    • As Seen…
    • PR & Disclosure
    • Privacy Policy
  • The Food
    • All Manner of Sweet Things
      • Cake
      • Chocolate
      • Cookies
      • Ice Cream
      • Squares
      • Everything Else
    • Veggie
      • Salad
      • Vegetarian
      • Vegan
    • Carbohydrates
      • Bread
      • Pasta
      • Potato
      • Gluten Free
      • Rice
      • Pastry
    • Soup
    • Hoof & Feather
      • Beef
      • Chicken
      • Lamb
      • Pork
    • Fin & Shell
    • Breakfast
  • The Adventures
    • Shetland
    • Belgium
    • England
    • France
    • Italy
    • Latvia
    • Norway
    • Scotland
    • Spain
    • The Caribbean
    • USA
  • Contact
Home » Recipe » Veggie » Salad » Teff Salad with Sprouted Beans, Pea Shoots and Wild Garlic {vegan}

Teff Salad with Sprouted Beans, Pea Shoots and Wild Garlic {vegan}

Published on June 11, 2015 by Elizabeth Atia 24 Comments
Last Updated on January 28, 2019

Jump to Recipe Print Recipe

My very first excursion foraging for wild garlic!

Teff Salad with Sprouted Beans, Pea Shoots and Wild Garlic {vegan}

It’s funny how things work out.

When I first moved to Shetland in the Spring of 1999, the first book I bought was Shetland’s Wildflowers: A Photographic Guide, by D. Malcolm (1998). This well thumbed guide as been my go-to book when trying to identify local plant life.

Wild garlic has been very popular in the foodie scene for some time now, with Aberdonian food blogger Claire over at Foodie Quine tempting me with her beautiful wild garlic recipes and group foraging adventures. Wild garlic was not listed in my plant guide, and no one had ever told me of its existence here in Shetland, so I assumed, given our lack of forests, that it did not grow here.

I was wrong.

I need to buy the current, updated version of D. Malcolm’s book!

Teff Salad with Sprouted Beans, Pea Shoots and Wild Garlic

While on a recent Spring break to the Scottish mainland my eldest’s granny pointed out all the wild garlic growing in the forest we were walking through. I took plenty of photos, but I didn’t harvest any because I wasn’t sure which bits were edible, or what to do with it.

A few days after my return to Shetland, what should show up in my Facebook feed but a photo, taken by a friend, of wild garlic growing in a small wooded area here in Shetland, not too far from my house!

Claire of Foodie Quine informed me that all the bits of wild garlic are edible, so I headed to the nearby woods for a spot of foraging.

Teff Salad with Sprouted Beans, Pea Shoots and Wild Garlic

On the way there the warning light came on in my car. The exclamation mark warning light plus the ABS light, and there was this horrible shuddering sensation in the brake as I pressed it to slow down. The car manual said if this second light comes on to stop driving immediately and phone the car people. I phoned the AA for advice as we have break down insurance. My phone ran out of credit midway through the call, and my bank refused to let me buy credit (the fraud department blocked my bank card!). So, stuck at the top of a hill I thought I’d walk to a nearby cafe and use their free wifi to contact my husband. Ten minutes down the road I realised the cafe was shut that day, so I turned around and went back to the car.

Fortunately I obtained a £3 IOU from my mobile provider, so I rang my husband. I learned that our breakdown insurance doesn’t cover a courtesy car, so he suggested I just drive home, carefully, and get our local garage to have a look – I was only 15 minutes down the road anyway. The brakes would work, but the ABS wouldn’t, so no harsh braking manouvres, I was told.

So, an hour later after the lights came on I pulled out of the layby I was in – and both warning lights promptly went out. Sod it, I was going to fetch my wild garlic for dinner – it was only a few minutes’ drive down the road.

teas in kirk

I then spotted this sign by the side of the road. It’s all about the food for me, so I turned in to the car park outside the kirk. I wasn’t prepared for what I was to experience – such a beautiful, delightful little event! You can read all about it over on my Taste of Shetland post where one of the volunteers shares her pancake recipe.

One of the volunteers, after hearing that I was on the hunt for wild garlic, said she had too much growing in her own garden. If I came back next week she’s have some for me to plant in my own (update – I did, and I now have a pot of wild garlic ready to be planted under my own willow trees!). Isn’t it funny how things work out?


So, after a very civilised afternoon tea in excellent company (and a foolish excursion into town to get wallpaper and wood filler), I found myself hunting for wild garlic.

It took me around 45 minutes to find it as it wasn’t growing in an area I’d never been before. Usually, when I’m in these woods, I am in the upper group of trees, not the lower. I found it, eventually, and foraged a handful of leaves – just enough for a salad.

Wild Garlic in Kergord


Delighted with myself (and with a belly full of coffee and fancies!) I returned home with my harvest. The sun was shining brightly; it was a beautiful day.

My Optimum 9400 high speed blender made short work of the wild garlic leaves, whizzing them up with ease with some lemon infused olive oil sent to me from Pomora direct from the family growers in Italy and a splash of apple cider vinegar. I really do love my power blender – it’s such a versatile machine and makes blending a breeze. You can read my full review here.

The Optimum 9400 is currently selling for £379 and you can get an additional two years’ free warranty by using the code ‘Special Ambassador Offer’ when you check out.

Wild Garlic Optimum Blender

For the salad itself I experimented with some teff grain, one of the world’s smallest grains originally from the Ethiopian highlands of Africa. It is usually served as a savoury grain in salads and in stuffing, and when cooked it resembles beach sand!

I tossed the cooked and cooled teff grains with some pea shoots and sprouted beans (both from our village co-operative) and some finely chopped spring onion to make a light, vibrant, summery salad which I served with some barbecued chicken, corn on the cob and Mediterranean bread dipped in olive oil and a very expensive bottle of balsamic vinegar. A glass of white wine finished the meal off perfectly.

Due Vittorie 2

I love the fresh, green taste of wild garlic, and my daughter was delighted to be eating flowers for her dinner! She sat there picking the petals off and eating them one at a time.

There’s something intensely satisfying about harvesting your own, wild, dinner – something I haven’t done since I left Canada (where berries grew in abundance!). The beautiful sunny day and stumbling upon the most delightful Afternoon Teas made it a rather special day. We’ll just ignore the fact I think we have to take our RAV 4 out back and shoot it.

Teff Salad with Sprouted Beans, Pea Shoots and Wild Garlic

Table of Contents

  • Teff Salad with Sprouted Beans, Pea Shoots and Wild Garlic {vegan}
      • for the salad
      • for the wild garlic dressing
    • Affiliate Links
    • Instructions 
    • Environmental Information

Teff Salad with Sprouted Beans, Pea Shoots and Wild Garlic {vegan}

Delicious and summery, perfect with a barbecue!
0 from 0 votes
Print Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 people
Author: Elizabeth

Ingredients

for the salad

  • 100 grams whole teff grain dry weight
  • 120 grams mixed sprouted beans
  • 1 handful wild garlic flowers
  • 2 spring onions finely chopped
  • 1 handful pea shoots

for the wild garlic dressing

  • 1 handful wild garlic leaves
  • 6 tbsp lemon infused olive oil (I use Pomora - see link in sidebar)
  • 1 tbsp apple cider vinegar
Prevent your screen from going dark

Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

Instructions 

  • To prepare the salad, cook the teff grain according to the packet instructions and leave to cool completely.
  • When ready to assemble the salad, fluff the teff grains with a fork and add the sprouted beans, spring onions, wild garlic flowers and the pea shoots.
  • To prepare the wild garlic salad dressing, tear up your wild garlic leaves and pop into a blender. Add the lemon infused olive oil and the apple cider vinegar and blend until smooth. If you don't have lemon infused oil, use the best quality olive oil you can get and cover the wild garlic leaves in three parts oil to one part apple cider vinegar or lemon juice, and blend until smooth.
  • Serve the dressing on the side so people can add as much or little as they like.
  • The salad goes well with a summery barbecue!

Environmental Information

Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

wild garlic linky

LINKING UP WITH A FEW FOOD BLOGGING CHALLENGES
No Croutons Required by Tinned Tomatoes & Lisa’s Kitchen
Simple and in Season by Ren Behan
Cooking with Herbs by Lavendar & Lovage
Eat Your Greens by Allotment 2 Kitchen

OTHER WILD GARLIC RECIPES
Wild Garlic Hummus & Wild Garlic Pesto by Farmersgirl Kitchen
Wild Garlic Scones by Rough Measures
Beetroot, Walnut, Wild Garlic & Goats Cheese Brunch Muffins by Tin & Thyme
Wild Garlic Pesto & Pine Nut Bread by Knead Whine
Loads of Wild Garlic Outdoor Adventure posts by Foodie Quine

FROOTHIE GIVEAWAYS!
Froothie are currently offering Optimum 9400 Next Generation Blender and Optimum 600 Slow Juicer giveaways through their blogging ambassadors. I am giving away a juicer, but at the bottom of the post you will find links to bloggers giving away blenders. For your chance to win visit this blog post and enter!

Optimum 600 Slow Juicer Giveaway

Elizabeth’s Kitchen Diary uses the Froothie Optimum 9400 blender, and the Froothie Optimum 600 slow juicer to make her juices, soups and smoothies. These are affiliate links, meaning if you buy a blender or juicer through them we will earn a small commission. This post also contains an affiliate link to Pomora. This is not a paid post and all thoughts and opinions are our own.

Filed Under: Froothie, Recipe, Salad, Vegan, Vegetarian, Veggie Tagged With: foraging, Froothie Optimum 9400, wild garlic

« Due Vittorie Balsamic Vinegar of Modena {Review & Giveaway}
Sea Kayaking & the Genuine Thermos Brand Filtration Bottle {Review & Giveaway} »

Comments

  1. Pamela says

    February 21, 2017 at 7:15 am

    I could feel the fresh smell of the sprouts through the images. A very healthy breakfast to kick start the day 🙂

    Reply
  2. Ana De- Jesus says

    January 20, 2016 at 9:12 pm

    I love that it is vegan, the salad would be a great meal in the summer when it gets a bit warmer!

    Reply
  3. Hazel Rea says

    October 19, 2015 at 1:50 pm

    What a lovely way to use teff!

    Reply
  4. Ren Behan says

    July 13, 2015 at 4:31 pm

    Just stunning! Thank you for entering your recipe into Simple and in Season. Pinned and the round up is now live! Ren

    Reply
  5. janet @ the taste space says

    July 2, 2015 at 3:46 pm

    What a gorgeous salad. It screams spring to me. I haven’t tried teff yet but I like the idea of eating it as a salad.

    Reply
  6. Emily @amummytoo says

    June 27, 2015 at 8:34 pm

    Absolutely beautiful, delicate looking dish. Love the foraging tale that goes with it. We walked miles to find elderflower the other day!

    Reply
  7. Jo of Jo's Kitchen says

    June 22, 2015 at 10:29 am

    What a pretty salad

    Reply
  8. Jayne T says

    June 22, 2015 at 10:07 am

    Fantastic recipe, lovely to see that it’s vegan too.

    Reply
  9. Sarah Griffiths says

    June 20, 2015 at 7:44 pm

    Fab inspiration!

    Reply
  10. kellie@foodtoglow says

    June 20, 2015 at 8:32 am

    Love the story (I feel your pain – our car completely died when we were 1/4 mile from a holiday rental home on the island of Mull – that was an adventure!) and the recipe is beautiful. Lovely images and use of a rather tricky grain, too. It is like sand! Tasty sand! I use it as a flour (made in my Froothie!). Our wild garlic is well gone now but I am SO lucky that it grows abundantly in the woods just behind my house. I’m glad you have found a patch nearby. You will go back year after year now. 🙂

    Reply
  11. Heather Haigh says

    June 20, 2015 at 12:46 am

    what a lovely looking salad I adore wild garlic. I’ve never actually used teff, although I’m gluten free so it’s time I gave it a go.

    Reply
  12. Laura@howtocookgoodfood says

    June 19, 2015 at 6:04 pm

    This is such a gorgeous salad and so much better for finding ingredients that grow naturally. Wild garlic is so versatile, love it!

    Reply
  13. Diana says

    June 19, 2015 at 2:07 pm

    I don’t think that wild garlic exists here (I live in Jordan!) but I really want to try it next time i’m in the UK… I love the idea of the salad, and the pictures are so beautiful…

    Reply
  14. Kate @ Veggie Desserts says

    June 18, 2015 at 9:46 pm

    What a nightmare! But at least at the end you got wild garlic and an amazing teff salad!

    Reply
  15. Camilla says

    June 18, 2015 at 7:18 pm

    Just stunning and I bet the taste is amazing too! Very jealous that I don’t have any wild garlic nearby!

    Reply
  16. Katie Bryson says

    June 18, 2015 at 2:33 pm

    Gosh what a stunning salad – I love how edible flowers transform a dish into a thing of beauty 🙂

    Reply
  17. Choclette says

    June 16, 2015 at 10:04 pm

    Hooray, you found ramsons at last Elizabeth 🙂 The afternoon tea was just what you needed after your horrible car experience, so glad you found it – the ramsons as well as the tea 😉

    Reply
  18. Ceri says

    June 15, 2015 at 11:07 am

    Yum! Love the idea of wild garlic in this bowl. Have recently got hold of some teff grains and was wondering what yo do with them!

    Reply
  19. Holly says

    June 11, 2015 at 11:20 pm

    It looks great – I love foraging! There is an abandoned church near us with a cherry tree and a plum tree and last year we did pretty well by them!

    Reply
  20. Jess Howliston says

    June 11, 2015 at 1:17 pm

    Oh no to the problems with your car but that salad looks delicious and perfect for a filling lunch with the weather heating up! x

    Reply

Trackbacks

  1. Falafel Waffles with Honey-Harissa Chickpeas Recipe (gf/df) | food to glow says:
    March 22, 2016 at 5:38 pm

    […] Teff Salad with Wild Garlic  […]

    Reply
  2. FouettMagic | Les inspirations du dimanche #4 : On s’accompagne d’une salade ! says:
    September 23, 2015 at 3:46 pm

    […] Vous retrouverez la recette ICI. […]

    Reply
  3. Les inspirations du dimanche #4 : On s’accompagne d’une salade ! | Fouettmagic says:
    August 4, 2015 at 1:47 pm

    […] Vous retrouverez la recette ICI. […]

    Reply
  4. Simple and in Season June - 30 Summer Recipes - Ren Behan Food | renbehan.com says:
    July 5, 2015 at 7:47 pm

    […] Kitchen Diary created a Vegan Teff Salad with Sprouted Beans, Pea Shoots and Wild Garlic [Get the recipe here] – Teff is a grain, who […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About Elizabeth

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home - for now. One eye is always on the horizon. Read More…

  • E-mail
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEARCH OUR WEBSITE

Foodies100 Index of UK Food Blogs
Foodies100

Connect

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home, for now. One eye is always on the horizon.

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Latest Posts

Image of Thai green chicken curry in a bowl.
Image of wooden pub style platter with spicy honey roast chicken thighs, potato wedges, blue cheese dip and coleslaw.
Close up image of banana bread in a loaf tin cooling on the countertop.
Image of two traditional British pork pies one with a slice cut out of it to show the meaty insides.
Image of large glass jar filled with peanut butter granola tied with a dark burgundy ribbon and a natural paper tag reading 'To Mum and Dad, Happy Christmas!'

Sustainability

This website is hosted Green - checked by thegreenwebfoundation.org

Copyright © 2021 · Elizabeth's Kitchen Diary Ltd. · Website by Callia Web