There’s nothing prettier than a salad that’s bursting with the flavour and colour of summer. Chives, borage, calendula, viola, nasturtium, lavender, rose, cornflowers and marigolds are all delicious to eat; find them in your local specialty grocery or just in a field!
Ingredients
- 1 bag mesclun salad
- 3 leaves red cabbage, stalks removed, roughly chopped
- 1 punnet cherry tomatoes, halved
- 100g feta, cubed
- Handful fresh edible flowers
For the dressing
- 20ml extra virgin olive oil
- 15ml balsamic vinegar
- ½ teaspoon dijon mustard
- Salt & pepper
Method
Mix all dressing ingredients together. For the salad, mix the mesclun, chopped red cabbage and halved cherry tomatoes in a bowl. Add the cubed feta and mix gently with your hands. Finally, pour the dressing over the salad, and finish with a generous sprinkle of fresh flowers.
Top Tip
If you’re unsure if a plant is edible, check first before ingesting. Always wash flowers carefully in cool water before use.
