Microgreens magic.

Home cook | 10 min | Pea shoots

Pea Shoots & Strawberry Salad with Goat Cheese

The natural sweetness of pea shoots pairs beautifully with ripe strawberries, creamy goat cheese, and crunchy toasted nuts.

Ingredients

• Large handful of Highlands Harvest Pea Shoots
• 1 to 2 cups sliced strawberries
• 100g goat cheese or feta
• Toasted almonds or walnuts
• Olive oil, balsamic or lemon, honey, salt, and pepper

Method

1. Arrange pea shoots on a platter.
2. Add strawberries, onion if using, and cheese.
3. Whisk dressing, drizzle, finish with nuts, and serve immediately.

Home cook | 12 min | Broccoli

Broccoli Microgreen Breakfast Bowl

Nutrient-dense, satisfying, and quick enough for busy mornings while still feeling special.

Ingredients

• Generous handful of Broccoli Microgreens
• Avocado, eggs, cherry tomatoes
• Sourdough toast or cooked quinoa
• Olive oil, lemon, chilli flakes, salt, and pepper

Method

1. Prepare toast or quinoa.
2. Mash avocado with lemon, salt, and pepper.
3. Add eggs, tomatoes, and a generous pile of broccoli microgreens.

Home cook | 10 min | Daikon + Purple Radish

Crunchy Radish Microgreen Slaw

Bright, crunchy, and useful with grilled fish, rice bowls, tacos, burgers, and warm-weather meals.

Ingredients

• Daikon and Purple Radish microgreens
• Shredded cabbage or carrot
• Spring onion and sesame seeds
• Rice vinegar, sesame oil, soy or tamari, honey, and ginger

Method

1. Whisk the dressing.
2. Combine vegetables and microgreens.
3. Toss, sprinkle with sesame seeds, and serve.

Chef-style | 8 min | Purple Radish

Heirloom Tomato, Burrata & Purple Radish

Simple, high-impact plating with peppery microgreens cutting through rich burrata and sweet tomatoes.

Ingredients

• Heirloom tomatoes
• Large ball of burrata
• Generous handful of Purple Radish Microgreens
• Extra virgin olive oil, aged balsamic, flaky salt, and pepper

Method

1. Slice tomatoes and arrange on a platter.
2. Tear burrata among the tomatoes.
3. Pile microgreens on top, dress, season, and serve.

Chef-style | 15 min | Sunflower

Seared Salmon with Sunflower Microgreens

The nutty crunch of sunflower microgreens contrasts with rich salmon and bright lemon-herb vinaigrette.

Ingredients

• 2 salmon fillets
• Large handful of Sunflower Microgreens
• Dill, parsley, chives, lemon, olive oil, and Dijon
• Optional capers or finely chopped shallot

Method

1. Sear seasoned salmon until golden.
2. Whisk the lemon-herb vinaigrette.
3. Plate salmon with microgreens and spoon dressing over the top.

Vegetarian alternative: replace salmon with roasted cauliflower steaks or grilled halloumi.