River Cottage Australia



An elegant and beautiful dish, destined to impress.


  • 4 free range eggs

  • Enough of the following varieties to make a salad for 2

  • Nasturtium leaves and flowers

  • Plantain

  • Purslane

  • Chickweed

  • Native figs

  • Nettle Pesto

  • 2 big-gloved handfuls of nettle leaves

  • 2 cloves of garlic

  • ½ cup of macadamias

  • 2Tb grated parmesan

  • 200ml of olive oil to extra to dress the salad


  • 1.

    Bring a pot of salty water to the boil and dunk the nettle leaves in.

  • 2.

    Cook for just about a minute and then scoop the leaves out and transfer them to a bowl of iced water. Once the leaves have cooled, drain them off, wrap them up in a tea towel and give them a really good squeeze to get out any excess moisture.

  • 3.

    Transfer the leaves to a mortar and pestle along with the peeled garlic cloves, macadamias and parmesan then pound until smooth.

  • 4.

    Gradually pour in the olive oil. Give the pesto a quick taste, adjust the seasonings to your liking, then transfer it to a container and pour over a little more oil.

  • 5.

    Cook the eggs in a large pan of boiling water for 10 minutes until they are hard boiled, cool slightly, peel and cut into wedges.

  • 6.

    Pick the weed leaves that you've found and combine them in a mixing bowl. Arrange the eggs and salad leaves onto serving plates.

  • 7.

    Dot the pesto over and around the salad. Serve straight away.


This recipe can be found in the River Cottage Australia cookbook 

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