Amaranthus Callaloo Red Leaf

A favourite vegetable throughout the Caribbean. The highly nutritious leaves can be cooked similarly to spinach and the young leaves can be used in salads. Amaranth is hardy and can cope with heat and dry conditions much better than other leafy greens.

CAN BE USED IN:

STEW – STIR FRY – STEAM – SALADS

SOWING DIRECTIONS

When
Spring to early Summer. All year in tropical regions.
Where
Sunny position, direct where they are to grow.
How Sow
Sow thinly to 6mm (¼in) deep and cover lightly with fine soil. Firm gently and keep moist.
Care
Water regularly and keep weed-free. Mulch well to protect shallow roots.
Harvest
4 -6 weeks from sowing
Sow:
-Spring
-Summer
Harvest:
4 -6 weeks from sowing
Soil type:
-well drained

Availability: In stock

$4.90

Tofu Amaranth Salad

Ingredients

  • 1/2 small clove garlic, peeled
  •  1/4 teaspoon red chilli flakes
  • 1/4 teaspoon fine grain sea salt
  • 1 tablespoon sunflower oil

  • 4 spring onions, thinly sliced
  • 
 2/3 cup coconut milk
  • 2 tablespoons fresh lemon juice, plus more to taste
  •  2-3 heads of little cos romaine lettuces
  •  1 handful each of amaranth leaves and climbing spinach
  • 350g extra firm tofu, pat dry and cut into tiny cubes
  •  1 small handful of basil leaves
  • 1 avocado, thinly sliced

Instructions

  1. In a food processor, chop the garlic, salt and chilli flakes into a paste.
  2. Add the oil and the scallions, and chop a bit more.
  3. Pour mixture into a jar, and shake in the coconut milk and lemon juice.
  4. Add more salt or lemon juice if needed. Wash and dry your lettuce, spinach and amaranth leaves then place in a bowl with the tofu and basil.
  5. Pour in the dressing a bit at a time and toss gently.
  6. Add the avocado and give the salad one last gentle toss.