Lunch from the Garden at Eagle Ridge

3 dishes on a table: Pumpkin & Warrigal Frittata, Garden Salad, Chia Pudding

When Costa visited Eagle Ridge Permaculture for a tour as part of promoting the Central Coast Edible Garden Trail, amongst the joyful photos, Thea spotted something delicious and knew we had to ask Sandi for the recipe(s). Thank you Sandi for so kindly sharing these inspirational dishes with us. Enjoy!

Pumpkin & Warrigal Frittata

The thing I love most about this kind of recipe is that you can mix it up by substituting with whatever you’ve got growing in the garden! I’m not one for measurements though so my apologies to those who are after specifics, but this is very much a “pinch of this and a bit of that” kind of dish.


  • Puff Pastry
  • Pumpkin
  • Warrigal Greens (native spinach)
  • Garlic Chives, leaves and flowers
  • Eggs ( I used about six in this one)
  • Salt and pepper


  1. Preheat oven to 180C.
  2. Chop and roast pumpkin. You can season with your favourite spice. I generally use paprika with pumpkin.
  3. Gently whisk eggs, add all other fill ingredients including cooked pumpkin (reserve chive flowers for garnish).
  4. Line frittata or shallow pie dish with pastry. You can also make this a finger food by using muffin trays. Fill with mixture and decorate with pastry.
  5. Bake in oven until pastry is golden brown. Remove, allow to cool slightly and garnish with flowers.

Variation: for gluten free, I have skipped on the pastry and just poured the mix into non-stick muffin trays. I find the silicone ones best as they just pop out once cooled.

Garden Salad

Throw in whatever you have got growing in the garden, weeds and all, it’s that simple! Get creative and not only will your salads never be boring but you’ll get the diversity of nutrients for better health. Where possible, eat a rainbow.

The salad pictured has:

  • Lettuce, parsley and wild lemon sorrel.
  • Roasted pumpkin seeds ( from the pumpkin I used in the frittata)
  • Pan fried daikon radish seed pods (harvest the plump green ones)
  • Flowers: nasturtiums, borage, pineapple sage, native violet

Chia Pudding

Chia is easy to grow, is a great fodder flower for bees and the seeds are super nutritious for us people. Winnowing the seeds to prep them for our consumption is a bit time consuming but make this recipe once for a few friends and you have them back in no time to help winnow the rest in exchange for more pudding! The alternative of course is to purchase ethically grown chia.
While this recipe calls for goats milk, you can use whichever plant or animal milk is your preference. We are currently milking our beautiful Rosie who is no longer feeding her 1 year old kid but still happily walks herself to the milking stand each morning to share her goodness with us.

Ingredients (serves 4):

  • ½ cup Chia seeds
  • 2 cups Milk – whatever plant or animal milk is your preference.
  • Honey or alternative sweetener
  • Pinch of salt


  1. Add all ingredients to a bowl and whisk until well combined.
  2. Refrigerate for 1/2hr then whisk again to break up any clumps.
  3. Refrigerate for another 2hrs – overnight. The pudding should be a thick consistency.
  4. Serve cold as is or with toppings of your choice. It’s lovely with muesli, fruit and nuts.

Words and images by Sandi Pointner from Eagle Ridge Farm.