Wednesday, October 19, 2022


A green bunch of parsley begged to be turned into something delicious. I blended the splendid leaves with nuts, olive oil and garlic into an aromatic spread that became a yummy addition to Jackfruit tartare. I served it with potatoes, carrots and mangoes. In the garden, I found a blooming nasturtium which is an edible plant and its flowers can decorate our dishes.


3 servings


  • 45 g of parsley
  • 1 clove of garlic
  • 1 tablespoon of lemon juice
  • 100 g of walnuts
  • 7 tablespoons of olive oil
  • 1 tablespoon of nutritional yeast
  • salt
  • pepper

jackfruit tartare:

  • 1 can of jackfruit
  • 1 red onion
  • salt
  • pepper
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of paprika powder
  • a pinch of chili powder
  • 2 tablespoons of soy sauce
  • 150 g of tomato passata

  • 4 potatoes
  • 1/4 of mango
  • 1 carrot
  • nasturtium flowers
  • chili threads


  1. Put all the ingredients for the pesto into a blender and grind them so that the pieces of nuts are visible.
  2. Drain the jackfruit and divide it into parts with fingers.
  3. Pour olive oil into the frying pan. 
  4. Add the diced onion. Cook until golden brown.
  5. Add jackfruit and spices. Stir from time to time.
  6. Add soy sauce and tomato passata. Cook for about 15 minutes.
  7. The dish tastes great both hot and cold.


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