Crystal Gardens’ hydroponically grown, eco friendly lettuce takes eight to13 weeks to naturally reach maturity. From sowing the seed to harvest there are no harmful chemical sprays, which means you receive all the great elements of health in each lettuce leaf. The nutrient values are surprisingly high every time you enjoy your salads but if one thing is remembered it can be this. The minerals in lettuce (namely calcium, iron, magnesium, manganese, phosphorus, potassium, copper and zinc) have the ability to help remove toxins from your body and keep your acid/alkaline balance in order. Make salads a part of your life and enjoy the health benefits!
Our Chef Anne Halson gets to use the best and freshest Queenstown has to offer in the Mediterranean Market Kitchen. This week Anne has created a delicious wrap using Crystal Gardens Cos leaves, smoked duck breast and her roasted beetroot marmalade:
1 duck breast (preferrably smoked, but seared or roasted is great too)
1 cup grated carrots
1 cup bean sprouts (we used Mung sprouts, feel free to use what you like)
1 cup roasted beetroot marmalade (see recipe below)
1 cup black bean hummus (or regular hummus if you have some on hand)
1/2 cup sun dried tomato or red pepper pesto
12 large leaves of Cos or Romain lettuce
• Slice the smoked duck breast into thin pieces ready for the wrap.
• Lay the lettuce leaves flat on a cutting board. Take a rolling pin or wine bottle and gently flatten the lettuce stalks. Be careful to just cover the thickest few inches (4 to 5 cm) - if you roll too hard or too far up the leaves you'll bruise them.
• Place three leaves on top of each other, alternating the direction (so, first layer the stalk facing down, second layer the stalk facing up...). Layer a mix of the ingredients across the width of your leaves. Don't pile up too much of the ingredients or you'll not be able to fit it all into the wrap. You may have to experiment with the first one (and eat it quickly if necessary before any one else sees).
• Fold the bottom of the lettuce leaves over the ingredients tucking them tightly under the mix to complete the wrap.
• If you have some twine or raffia, finish the wrap off with a simple bow then serve.
Roast beetroot marmalade
• Roast 1.5kg beetroot in foil in a moderate till just tender (this can be done in advance when you are using the oven). Allow to cool and then grate or julienne. If you prefer, you could boil the beetroot on the stove top.
2 finely sliced onions (1/4 moons)
4 tablespoons pomegranate molasses
1/4 cup brown sugar
2 tablespoons grainy mustard
1 tablespoon olive oil
1 /2 tsp salt
2 tablespoons sherry vinegar
• Mix well.
• Bake at about 160'c till jammy and thick. This will take approx 1/2 to 1 hour. You could also do this last step in a pan on the stove top over a low heat, stirring often so it doesn't stick. Feel free to substitute any of the wrap ingredients with your own favourites.