Apologies for the crappy photos today but you get the general idea 🙂

Yes I know there are blustery snow flurries outside but my tiny veg and herb garden is creaking back to life and this morning was gloriously sunny so I threw together a little celebratory salad using the tender young leaves and flowers that have appeared.

What resulted is the most heavenly floral salad of colour, scent and flavour that is sure to pull the tastebuds into their Spring wardrobe and look to the longer days with great anticipation of what the garden is to bring throughout the year.

Ingredients:

• handful of watercress
• 2 cooked beetroot in vinegar (just the stuff from the supermarket that comes in a pack in the fridge) quartered
• 1 tablespoon red onion, very finely chopped
• greek yoghurt
• young leaves and petals from the garden (carrot tops, fennel fronds, lemon balm, mint, dandelion, sorrel, chard, chives, celery, beetroot, pansy, primrose)
• whole shelled pistachios
• 1 capful orange blossom water
• drizzle agave syrup

Method:

Pile the watercress, beetroot, leaves and onion on a plate. Dollop over some greek yoghurt, sprinkle over the orange flower water, drizzle the agave then scatter pistachios and petals over the top.