Field salad with strawberries, kumquats and rose petals Recipe

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serves:

4

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

This exotic salad is a real show-stopper for a special occasion

Ingredients

  • 1 x 200g bag mixed salad leaves200g (7oz) strawberries100g (4oz) kumquats, rinsed and sliced
  • 50g (2oz) pine nuts
  • 12 crystallised rose petals (see below)
  • Rose and poppy seed vinaigrette:
  • 75ml (3fl oz) olive oil
  • 50ml (2fl oz) honey
  • 3tbs white wine vinegar
  • 1tsp rose water
  • 1/2tsp mustard seed
  • 1/4tsp sea salt

Method

  • Toss the salad ingredients together in a large serving bowl.

  • Mix the vinaigrette ingredients together with a wire whisk, until well blended.

  • Drizzle over the salad and serve.

  • Crystallised rose petals:

  • Rinse 12 unbruised, pesticide-free rose petals. Leave to air dry completely on paper towel. Add 200g icing sugar, 1 1/2tsp meringue powder and 3tbs water to a bowl. Beat with an electric mixer on a low speed until mixed. Beat on high speed 4 to 5 mins or until fluffy. Using tweezers to hold the rose petals, brush a thin layer of meringue mixture on both sides of each rose petal with a small, soft paint brush. Sprinkle both sides with granulated sugar. Let stand on wire racks for 24 hrs. Store the petals in an airtight container between layers of wax paper.

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