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Yorkshire-based salad grower, W.S. Bentley has been growing fresh salad cress, pea shoots and microgreens all year round from its site in Gomersal for more than 60 years.
And now the family-run business is aiming to inspire a new generation to get back in the kitchen and rustle up healthy meals using its produce.
The team have created B Sow Healthy to inspire home cooks and foodie first-timers to use salad cress, pea shoots and microgreens in everyday meals. All the recipes are simple, healthy and easy to prepare.
Once a forgotten salad item, it’s the team’s aim to #bringbackcress, by adding a delicious peppery kick to everyday dishes such as sandwiches, salads and even smoothies and benefitting from the vitamin C and folic acid which are packed into the tiny shoots and come in at less than 30p per punnet in most UK supermarkets making them a cost effective way to liven up your meals.
Visit www.wsbentley.co.uk for the team’s recipes including a Salad Cress, Avocado and Poached Salmon Sandwich, Salad Cress Mashed Potatoes and even a Mango and Salad Cress Smoothie
below.
With the restorative benefits of natural ingredients, this smoothie is not only energising but helps to soothe the body, with a spicy hit of ginger and a spoonful of turmeric. Partnered perfectly with sweet mango, juicy oranges and the peppery kick of salad cress, it is a fantastic way to start your day.
Mango and Salad Cress Smoothie
Ingredients
1 punnet of salad cress
2 large oranges, peeled
275g sliced mango
1.5cm fresh ginger, peeled
½ lemon, juice
¼ tsp turmeric (optional)
250ml unsweetened almond milk
Method
- Place the oranges, mango and ginger into the blender or smoothie maker, followed by the lemon juice, turmeric and almond milk, and whizz together for 15 seconds.
- Add the snipped salad cress and blend for a further 10 seconds.
- Serve in a chilled glass