Floral grand salad

Serves: 6

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Prep Time: 30

• fresh, edible, unsprayed flowers, such as rose petals, borage, nasturtiums or marigolds
• a handful nasturtium leaves
• 1 soft round lettuce
• 35g lamb’s lettuce
• 20g micro watercress leaves
• 12 mint leaves
• 12 purple basil leaves
• 6 radishes, trimmed and sliced wafer-thin lengthways

FOR THE DRESSING

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon clear honey
• ½ teaspoon Dijon mustard (optional)

Method

1. Sort through the flowers to ensure they’re clean. Wash and prepare the nasturtium and salad leaves and herbs, drying them well in a salad spinner if you have one.
2. Roughly tear the salad leaves into pieces. Toss together in a big bowl, add the radishes, cover with clingfilm and chill. Leave everything in the fridge until needed.
3. Whisk all the dressing ingredients together and toss with the flowers and salad leaves. Serve immediately.

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