Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

The good thing about this time of year with the increased soil temperature is how fast things are growing… unless of course you're the one who has to mow the lawns!

The basil plants are finally responding, asparagus and strawberries are getting cheaper, and nearly everyone is planting tomatoes and tending their gardens.

This year my garden has thrown me a few surprises with the usual pumpkin and self-seeded tomatoes and even the odd sunflower popping up right next to the seedlings you actually did plant. The seeds for these random plants have lain dormant during the colder months and have now decided it's time to grow.

Seed germination is itself an art form and balance between warmth, moisture, and light (or lack of it), plus a general knowledge of germination times. Some people have green thumbs, others just convince themselves they are plant killers. After more than a year of planting seeds twice a week I have learned that Mother Nature is a true wonder. The regeneration of some micro greens after decapitation is a miracle.

Yet I still have people that want everything to regrow when they are considering purchasing a living micro green planter. The planters contain five different micro greens with approximately 80-150 individual potential seedlings and, if used as a seed bank, could populate most family gardens twice over. What a great idea, and you can eat them while they're young, enjoying the intense flavours and soaking up all those fresh healthy antioxidants. So this week I have an easy recipe for cooking with micro greens which I usually recommend sprinkled on any food like a seasoning.

Filo Bundle of Asparagus, Smoked Salmon and Micro Greens

Makes six portions

Ingredients

1 bunch of asparagus

6 sheets filo pastry

Small tub of cream cheese

6 slices smoked salmon

Handful of fresh micro greens

Salt and pepper

Melted butter

Method

Snap the asparagus off where it becomes woody. Blanch in boiling salted water for one minute. Drain then season. On a folded sheet of filo pastry which has been brushed with melted butter lie one strip of smoked salmon. Smear with a small amount of cream cheese. Then sprinkle over micro greens – mustard streaks, coriander chives and rocket work well for this. On top of this put two or three stalks of asparagus then carefully roll into a neat package ready for the oven. Bake at 180 degrees Celsius for about five minutes and serve with fresh lemon wedges.