There are many different varieties of saltbush, but in this episode of Make it delicious. – Flavours of Australia, Nornie Bero and Darren Robertson make the most of the best-known and most easily accessible type. Come along with Old Man Saltbush as he takes a trip to Japan for some crunchy tempura bites.

Related story: Nornie Bero’s guide to saltbush (and how to turn it into a crunchy snack)

Warrigal greens, saltbush & vegetable tempura with green chilli chimichurri recipe

SERVES 4 (as a starter)

Ingredients

• 1 bunch (120g) warrigal greens, leaves left on stem
• Vegetable oil, to deep-fry 
• 1 bunch saltbush, leaves left on stem
• 1 bunch long green shallots, split down the centre and halved
• 120g green beans, stalks removed

Green chilli chimichurri

• ½ cup finely chopped coriander
• ½ cup finely chopped flat-leaf parsley
• 2 long green shallots, finely chopped
• 100ml rice wine vinegar
• 3 tsp soy sauce
• 1 tsp runny honey
• ½ tsp dried chilli flakes
• 1 tsp dark sesame oil
• 1 long green chilli, deseeded, finely chopped (optional)
• 2 tbs extra virgin olive oil

Batter

• 300g glutinous rice flour (from Asian grocers), plus 1 cup extra, to dust 
• 2 cups (500ml) chilled vegetable Massel stock

Method

1. For the chimichurri, place all ingredients in a bowl and stir until well combined. Adjust consistency with more vinegar and olive oil if needed. Set aside at room temperature.
2. Next, blanch warrigal greens to remove oxalic acid. Fill a large saucepan with water and bring to the boil over high heat. Add warrigal greens and boil for 1 minute, then use tongs to transfer to a colander and immediately rinse under cold running tap water to cool and stop the cooking process. Transfer to paper towel in a single layer to drain completely and dry before using.
3. Place oil in a large, deep pot or electric deep fryer and preheat to a temperature of 180°C (a cube of bread will turn golden in 45 seconds when the oil is hot enough).
4. For the batter, put rice flour into a large chilled bowl. Mix in the chilled stock, using chopsticks to whisk the batter until well combined.
5. Place the extra flour in a large bowl and season with salt flakes and freshly ground black pepper. Toss the saltbush, warrigal greens and vegetables in the seasoned flour. Toss in the tempura batter, a little at a time, and carefully deep-fry for 1-2 minutes until just tender and crispy. Remove and place on paper towel.
6. Serve with green chilli chimichurri.

Watch the rest of Make it delicious. Flavours of Australia here.