A great sprinkle

Sprinkle sea buckthorn berries over your porridge, yogurt or salad. Store in a cool, dry place.

Asparagus and sea buckthorn salad recipe

Cook 1 cup couscous using a 1:1 ratio of couscous to water. Once water is at a boil, add a pinch of salt and couscous, then reduce heat, stirring occasionally until all the water is absorbed. Once absorbed, cover with a lid and leave for 10 mins or until couscous is at desired firmness.

In a bowl, combine 1/3 cup sliced radishes with a good sprinkle of sea salt and 2 tbsp lemon juice. Set aside to marinate for 10 mins. Heat a pan of extra virgin olive oil over medium heat and sauté 2 cups garden peas for 2-3 mins. Add 5 stalks chopped asparagus, salt (to taste), dry basil and lemon juice. Only leave asparagus over heat for 3-4 mins.

In another pan, heat 1 tsp olive oil and sauté 2 cups chopped mushrooms, add salt and cook for 5 mins or until the water evaporates. In a bowl, combine the couscous, 4 diced spring onion leaves, sautéd veggies, mushrooms and marinated radishes. Add the olive oil and mix well. Top with 2 tbsp Erbology Organic Sea Buckthorn Dried Berries and enjoy!

Discover more recipes