Leafy Salad with Raspberry Vinaigrette

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Not all flowers are edible so read up on edible flowers: how to prepare them, how to grow them and more recipe ideas.

INGREDIENTS

  • 3 Tbsp Barker's Raspberry Jam
  • 2 Tbsp malt vinegar
  • 2 Tbsp lemon juice
  • 1 tsp wholegrain mustard
  • ¼ tsp salt
  • 1/2 cup extra virgin olive oil
  • 6 cups mixed salad leaves
  • ½ cup mixed edible flowers such as borage, nasturtiums and pansies
  • 120g feta, crumbled
  • 1/3 cup toasted, skinned hazelnuts, roughly chopped

METHOD

  1. Blend together Raspberry Jam, vinegar, lemon juice, mustard and salt
  2. Whisk in the olive oil
  3. Allow flavours to infuse for two hours
  4. Toss salad greens and layer into a serving dish
  5. Sprinkle with flowers, hazelnuts and feta
  6. Whisk dressing and drizzle over salad to serve
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