"Fall" for our Autumn Microgreen Recipes

We love to make the most of fresh seasonal produce. Not only is it the cheapest when its in season, but it is also the freshest and most nutritious.

While Summer can be a tough act to follow, with its amazing berries, let's not forget that Autumn has a lot to boast about too!

We've put together some fantastic and easy recipes that hero the best of Autumn produce as well as some fresh new ways to use your microgreens.

Autumn Persimmon & Microgreen Salad

A surprising yet winning combination! The sweet and mild tenderness of the persimmon goes exceedingly well with the spicy mustard and kale microgreens. You'll get a burst of saltness from the halloumi and some toasty crunch from the sunflower seeds and walnuts. This flavour combination will have your taste buds tingling for more!

Autumn Persimmon and Microgreen Salad

Serves 2

Ingredients:

¼ c walnuts

¼ c sunflower seeds

2 c baby spinach

1 persimmon

¼ c dried cranberries

100g halloumi cheese

1 crop mustard microgreens

1 crop kale microgreens

Dressing:

1 Tbsp balsamic vinegar

1 Tbsp olive oil

Salt + pepper to taste

Directions:

  1. Toast the walnuts and sunflower seeds until lightly browned and fragrant.
  2. Grill the halloumi slices until browned on each side.
  3. Mix the dressing together.
  4. Slice the persimmon in half and slice 2-3 full slices then the rest into bite-sized wedges.
  5. Lay the spinach out on a plate and add pockets of the mixed microgreens.
  6. Next, layer on the persimmons and halloumi and sprinkle on the sunflower seeds and dried cranberries.
  7. Drizzle on the dressing just before serving.

Thai Pumpkin Soup

This spin on the classic pumpkin soup will warm you up on those cooler nights with its ginger and sriracha kick. 

Thai pumpkin soup with microgreens

Ingredients:

1 onion, diced

2 cloves garlic, minced

1cm knob fresh ginger, minced

1 Tbsp thai red curry paste

½ crown pumpkin, seeds and skin removed

5 c chicken broth

1/2 teaspoon sriracha sauce (optional)

Salt + pepper to taste

1 can (400mL) coconut milk

2 Tbsp pumpkin seeds, toasted

1 crop pak choi microgreens

 Directions:

  1. Dice pumpkin into 2cm pieces. Drizzle with olive oil and sprinkle with salt and pepper, and roast in 180°C oven for 30 minutes or until tender.
  2. In a large saucepan over medium heat, sautee onions until translucent, then add the ginger and garlic. Cook for a few more minutes until fragrant.
  3. Add the red curry paste and cook for a few minutes
  4. Add the chicken stock and bring to the boil then add in the pumpkin and simmer for 15 minutes
  5. Use a stick blender to blend the soup until smooth.
  6. Add coconut milk, then sriracha sauce, salt and pepper to taste
  7. Garnish with toasted pumpkin seeds and microgreens

Courgette Ribbon Salad

Our favourite way to eat these wonderful seasonal vegetables! Not only is it fun to eat as ribbons, but the simplicity of the ingredients around it really let the courgettes shine.

Courgette ribbon salad with microgreens

Serves 2

Ingredients:

3 medium courgettes, very thinly sliced lengthways

100g feta cheese

½ cup toasted almonds

juice of 1/2 lemon

Olive oil, salt, pepper

1 crop of kale microgreens

chilli flakes for garnish (optional)

Directions:

  1. Roast the almonds at 180 degrees for 5-7 minutes or until they are slightly golden and toasted. Let cool.
  2. Brush the courgette slices with olive oil and place each slice into a hot griddle/skillet pan.
  3. Brown griddle lines into both sides of the courgette and remove from heat when done (be careful not to overcook the courgettes – a bit of bite is still good!).
  4. When all the courgette slices are done, sprinkle with salt, pepper and lemon juice and place on a plate.
  5. Roughly chop the almonds and sprinkle over the courgettes.
  6. Add the crumbled feta, chilli flakes (optional) and the kale microgreens.
  7. Serve with a wedge of lemon.