An Aussie native herb which adds a salty flavour to dishes and is a wonderful addition to bread, grills, pasta and dukkah.
Recipe: Onion pie with Saltbush
1 kg red onions (peeled and sliced)
3 tablespoons oil
160gm fresh ricotta
50gm grated pecorino or parmesan
4 eggs (whisked)
1 desertspoon Saltbush
1/2 dessertspoon Native Sage (or Sage)
Place oil in saucepan and gradually cook all the onion until soft. Then set aside and add Saltbush, Native Sage and Pepperberry. Allow to cool before adding the ricotta, pecorino, eggs (keep a little aside to brush over pastry). Combine well.
Grease and line a pastry dish with puff pastry. Add the onion mix. Place puff pastry on top and brush with egg mixture.
Bake 200C for 20 minutes until golden.
Traditionally, some Indigenous groups used the saltbush seeds in baking, where they were ground and added to dampers. It’s documented that the leaves were more medicinal, and often added to water as skin cleansers for sores, burns and wounds. Today, however, saltbush is still incorporated in baked goods, but its leaves are the most desired part..