SPRING GREENS SALAD For the salad: • 1 cup of Kale, chopped •
1 cup of baby spinach, chopped 1 cup of mixed lettuce, chopped 1 cup of nasturtium leaves, whole 1/4 cup of green nasturtium seeds
• • •
• A handful of Nasturtium and Calendula flowers • For the dressing: • 2 tbs honey, • 2 tbs lemon juice • 1 tbs apple cider vinegar • ½ tsp cumin powder • 2 tbs olive oil • salt and pepper to taste METHOD: In a big bowl, mix the greens and the dressing well and set aside for an hour to marinate in its juices. Decant into a big salad bowl, sprinkle with Nasturtium seeds and garnish with Nasturtium flowers and Calendula petals.
Nasturtium flowers, lacey coriander flowers, and nasturtium pods add intense flavour and beauty to a green salad. Red cabbage cups make perfect edible salad bowls while bright Calendulas bring arresting contrast to the feast.
Just picked, spring asparagus spears dusted with flower salt and served with baby rocket leaves, medium boiled free-range eggs from Roushanna’s chickens, and anchovy butter are a decadent and utterly delicious spoil.
SPRINGTIME ASPARAGUS DISH • 1 bunch of asparagus • 1 tbs olive oil • 4 farm eggs • 1oog butter • 6 anchovies • 2 tbs sea salt flakes • 1 sprinkle of dried flower petals • 1 handful of foraged chickweed
METHOD: To make the anchovy butter, blend the anchovies in softened butter until you reach a smooth consistency. Fill little butter dishes and put them in the fridge to set. For the flower salt, mix the sea salt and flower petals and serve in a little bowl. Lightly steam the asparagus for about 4 mins. Do not overcook as you want to retain the green colour and crisp texture. Toss in olive oil before serving. Soft boil the farm eggs, peel and place on the chickweed and serve with asparagus, anchovy butter, and flower salt. For a heartier meal, include a basket of sliced assorted farm breads.
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