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What you will need:

  • 1/2 cup Snapdragon flowers in varied colours – calyces removed (and checked for creatures inside!)
  • ½ cup Pansy, Viola or Dianthus flowers – checked as above
  • 1 Rosy Grapefruit, peeled and segmented, (or Naartjie or Orange)
  • Salad leaves from the wall and / or the garden: some rocket, mustard (red / green), tat soi, lettuce, baby spinach, snippets of sprouted seeds or seedlings like radish, kale, fennel etc..
  • Shavings of Gruyere cheese or similar.
  • Honey and mustard vinaigrette to dress.

Make up the vinaigrette with the following:

  • ¼ cup Lemon juice
  • ¼ cup Olive oil
  • 2 Tablespoons of runny Honey
  • 1 Table spoon hot prepared or Dijon Mustard (according to how strong you like your mustard)
  • Freshly ground Himalayan salt and black pepper to taste

Place all ingredients in a resealable glass bottle and shake well. Check for seasoning and adjust accordingly.

What to do:

Placed washed and dried leaves into a bowl.

Tuck grapefruit segments in between the leaves and sprinkle the flowers over.

Toss over the cheese shavings and drizzle with vinaigrette.

Enjoy with a cheese board or a crusty loaf of fresh bread.