Edible Flower Salad Bouquets

Makes 6

individual salads

Prep time: 15 minutes

1 or 2 thin cucumbers

1 packet baby salad leaves, washed

assorted edible flowers, gently rinsed (try violas, pansies, rocket flowers, chive flowers, clover blooms, hibiscus, azalea or rose petals)

For the dressing

45ml olive oil

45ml lemon juice

60ml orange juice

salt and freshly ground black pepper to taste

1 Using a vegetable peeler, cut long thin ribbons from the cucumber. Lay 3 parallel ribbons on top of each other, overlapping slightly. Gently roll the ribbons into a tube. The moisture from the cucumber will help it stick.

2 Arrange the cucumber tubes on a large serving dish or individual salad plates. Gently push a handful of baby leaves into each tube, leaving some to stick over the sides.

3 Now, arrange the flowers among the leaves to create pretty bouquets. Add some Feta, cherry tomatoes or sprouts if you like.

4 Whisk together the dressing ingredients but don’t dress until ready to serve to prevent the delicate flowers from wilting.

#edibleflower #salad #slaai