We came across Okinawa spinach for the first time in our local community garden. Its purple and green foliage caught my eye to begin with, but after tasting it, the watery, non-bitter spinach flavour had me hooked. Although you can use it in stir-frys and soups, it is really nice raw in a salad. Easy to grow and very attractive in the garden, pick young leaves and throw them in to the next salad you make or try this combination of celery, apple and a honey mustard dressing.
- 1 cup Okinawa spinach leaves, washed and picked
- 1 cup celery, washed and sliced thinly
- 1 green apple, washed, cored and thinly sliced into batons (julienne)
- 1 green spring onion, washed and thinly sliced
- 1 tablespoon pine nuts (toasted optional)
- 1 cup lentils (optional)
- 1 teaspoon dijon mustard
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- pinch of salt
Mix mustard, honey, vinegar, olive oil and salt together and taste. Adjust ingredients to suit your taste. The addition of 1 teaspoon of water can help tone down the flavour if too strong.