White Dead Nettle, Feta & Watermelon Salad

This White Dead Nettle recipe (Lamium album) makes a refreshing change to the usual run-of-the-mill greens you pick up in your local grocery store. Don’t worry about getting stung because White Dead Nettle won’t sting you at all.

White Dead Nettle Recipe Ingredients

  • 1 handful of white dead nettle leaves
  • 1 small red onion (or half a larger one)
  • 1 lime
  • 2-3 good slices of ripe watermelon
  • 100g feta cheese
  • handful of fresh flat leaf parsley
  • 3-4 tbsp good olive oil
  • 1/2 tsp sumac (optional – but does offer a lemon kick and a pretty dark red sprinkle)
  • a few black olives
  • black pepper

White Dead Nettle Recipe Instructions

  1. Gather the White Dead Nettle leaves together and cut into fine slices. Add to a bowl.
  2. Halve the red onion and cut very fine into half-moon slices. Add to bowl.
  3. Remove the rind and any pips from the watermelon, and cut into easily edible chunks. I usually cut the slices length wise once or twice and then again at right angles.
  4. Loosely crumble the feta and add to the bowl with the other ingredients.
  5. Roughly chop the parsley and add with the oil and olives and then turn gently with your hands.
  6. Add a grinding of black pepper. There is no need for salt as the feta has plenty. Add a light sprinkling of sumac if using.

Serves: 2 as a main dish or 4 as a side dish.

Explore the sensory delights of reconnecting to your local wild edible landscape?

Receive weekly recipes, articles and foraging tips in your inbox each week. Read by over 8000+ foragers, herbalists and plant lovers.

Plantopedia

A monthly, digital publication designed to help you become a safe, confident and knowledgeable forager.

Leave a comment