With Summer in full swing, salads are on the top of most peoples menus. Why not add some beautiful and nutritious flowers into your salad, making it that little bit more interesting.
I have shared one of my favourite recipes including edible flowers (herbs),Calendula Officinalis and Nasturtiums. My friend sent me a photo of her beautiful nasturtiums growing in a pot which reminded me to make this salad. You can use any dressing you like, but I particularly love Raspberry Vinaigrette, which gives it a lovely tart flavour. Enjoy!
1 oak leaf lettuce, washed and spun dry
1 handful nasturtium leaves, washed and shredded roughly
6-8 cherry tomatoes halved
50g sunflower seed (toasted optional)
1 handful Calendula Officinalis (Marigold) petals
Raspberry Vinaigrette Dressing (This can be stored up to a week in the fridge)
1 1/2 cups fresh or frozen Raspberries
1/2 cup of olive oil
1/4 cup of red wine vinegar
1tsp dijon mustard
1/4 tsp of salt.
Add ingredients to a food processor or blender and blend till smooth.
Combine all the salad ingredients, reserving a scattering of calendula petals for the top.
Add 2 Tbsp Raspberry vinaigrette. .
Garnish with the remaining petals and it is ready to serve.