Enjoy a few of our favorite fresh, healthy and satisfying Bustan Aquaponics recipes.

iconBasic Basil Pesto

Prep: 20 minutes
Total time: 20 minutes
Makes about 1 cup


2 cups Fresh Basil Leaves
1/4 cup Walnut pieces, toasted (see Tip)
1/4 cup Grated Parmigiano-Reggiano cheese
3 tablespoons Extra-virgin olive oil
2 tablespoons Water
1 large clove of Garlic, quartered
1/2 teaspoon Salt
1/2 teaspoon Freshly ground pepper

Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor. Pulse a few times. Then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally. Tip To toast walnuts: Spread on a baking sheet and bake at 350 degrees F, tossing occasionally. Toast until fragrant and lightly browned, 7 to 9 minutes.

iconKale Salad

Prep: 10 minutes
Total time: 10 minutes
Makes 4 servings


1/2 cup Lemon juice

1 tablespoon Canola oil

1 tablespoon Olive oil

1 teaspoon White sugar

1/2 teaspoon Salt

1/4 teaspoon Ground black pepper

1 bunch Kale, cut into bite-size pieces

1 large Tomato, seeded and diced

1/2 cup Roasted sunflower seeds

1/2 cup Dried cranberries

Whisk lemon juice, canola oil, olive oil, sugar, salt and black pepper in a large bowl. Add kale, tomato, sunflower seeds and cranberries. Toss to combine.

iconBaked Kale Chips

Prep: 10 minutes
Total time: 20 minutes
Makes 6 servings


1 bunch Kale

1 tablespoon Olive oil

1 teaspoon Seasoned Salt

Preheat oven to 175 degrees C. Line a non-insulated cookie sheet with parchment paper. Carefully remove kale leaves from stems using a knife or kitchen shears and tear into bite-size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasonal salt. Bake until the edges are brown but not burnt, 10 to 15 minutes.

iconWatercress Soup

Prep: 20 minutes
Total time: 30 minutes
Makes about 2-3 servings


2 Potatoes, peeled and chopped

2 Onions, chopped

2 cloves of Garlic, chopped

400 milliliters Stock

3 bunches Watercress, chopped


In a large saucepan, saute the potatoes, onions and garlic in olive oil. Add the stock and simmer until the potatoes are soft. Add the chopped watercress and cook for 3 – 4 minutes. Liquidize the soup. Serve with a swirl of creme fraiche and toasted bread.

iconSalmon and Watercress Tart

Prep: 30 minutes – 1 hour
Total time: 1 – 2 hours


For the pastry case,

200 grams Plain flour, plus extra for dusting

100 grams Butter, cut into small pieces

1 Egg yolk



For the filling,

400 g Salmon fillet

Butter or groundnut oil

Salt and black pepper

2 large handfuls of Watercress

4 Eggs

400 milliliters Double cream


For the pastry case,

Put flour and butter into bowl of a food processor. Add pinch of salt and blitz until the mixture resembles fine breadcrumbs. Add egg yolk and water to bring the dough to a firm ball.


Pat pastry into a flat round then roll out to a circle large enough to line the tart tin. Butter tin, dust with flour, then lower in pastry and push right into the corner where the rim joins the base without stretching it. Make certain there are no tears. Trim overhanging pastry then place in the fridge to chill for 20 minutes.


Set over at 200 degrees C and put a baking sheet to warm. Line pastry case with foil and baking beans and slide onto baking sheet. Bake for 15 minutes, then remove from oven and lift the beans and foil out. Return pastry case to oven for 5 minutes, until the surface is dry. Remove from the oven. Turn temperature down to 180 degrees C.


For the filling,

Place salmon in baking dish, brush with oil, add salt and pepper. Bake for 15 minutes – until the flakes part easily. Remove from oven and leave to cool. Then break into large pieces. Please pieces of fish in tart case.


Wash watercress and remove the thickest of the stems. Put wet watercress into a saucepan, cover with lid and place over high heat. Cook for a few minutes – until leaves wilt a bit but keep their color. Turn watercress over. Let it steam for a few seconds. Remove from heat. Cool under running water and squeeze dry. Tuck watercress into tart case between salmon pieces. Whisk eggs and cream. Pour into case and bake for 25 minutes, or until set. Serve warm.

iconReal Simple’s Seared Tilapia With Watercress-Mango Salad

Prep: 20 minutes
Total time: 40 minutes
Makes 4 servings

4 Tilapia fillets, halved lengthwise Salt and black pepper

1/4 cup plus 2 teaspoons olive oil

2 tablespoons fresh lime juice

 2 teaspoons honey

2 teaspoons grated fresh ginger

1/4 teaspoon crushed red pepper

6 cups Watercress (1 – 2 bunches),thick stems removed 1 mango, cut into small pieces

1/2 medium red onion, thinly sliced

Season the tilapia with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half the tilapia and cook until opaque throughout, 1 to 2 minutes per side. Transfer to a plate. Repeat with 1 teaspoon oil and the remaining tilapia. In a small bowl, whisk together the lime juice, honey, ginger, crushed red pepper, the remaining ¼ cup of oil, and ¼ teaspoon each salt and pepper. Divide the tilapia, watercress, mango, and onion among plates. Drizzle with the dressing.