Nasturtium Leaf Dolmas with Carrot, Garlic Scapes & Ground Ivy
These fresh, foraged dolmas use nasturtium leaves instead of grape leaves and are filled with a savory-sweet mixture of carrot, garlic scapes, and wild ground ivy. A perfect garden-to-table recipe for spring and summer.
Ingredients
- 12-15 Nasturtium leaves large
- 150 g Carrots grated
- 10 g Ground Ivy leaves finely chopped
- 1 tbsp Olive oil
- 1/2 tsp Salt
- Juice of 1/2 Lemon optional
- 50 g cooked rice or Quinoa optional
- 2 tbsp Walnuts chopped
Instructions
- Prepare the nasturtium leaves: Blanch for 30 seconds in boiling water, then cool in ice water and pat dry. (You can also skip this for a more peppery bite.)
- Sauté the filling: Heat olive oil in a pan. Add garlic scapes, sauté 2–3 min. Add carrot and cook for another 2–3 min. Stir in ground ivy and salt. Remove from heat.
- Roll the dolmas: Place 1 tbsp filling in the center of each nasturtium leaf. Fold sides and roll tightly like a burrito.
- Steam or serve fresh: For a warm option, steam for 5–7 minutes until soft. Or serve raw for extra crunch and spice.
- Serve: Drizzle with lemon juice or a dollop of yogurt.
Notes
Flavor Variations
- Add feta or goat cheese for a tangy twist
- Use chickweed or sorrel if ground ivy is unavailable
- Try grated beet instead of carrot for a more earthy version
- Mix in chopped nuts or seeds for added texture
- Drizzle with wild garlic oil or herby vinaigrette