Origin of dish:
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Type of cooking:
No cooking needed
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients (serves 4):
1 x 200g bag mixed salad leaves
Method: 1. Toss the salad ingredients together in a large serving bowl.
200g (7oz) strawberries
100g (4oz) kumquats, rinsed and sliced
50g (2oz) pine nuts
12 crystallised rose petals (see below)
Rose & poppy seed vinaigrette:
75ml (3fl oz) olive oil
50ml (2fl oz) honey
3 tbsp white wine vinegar
1 tsp rose water
½ tsp mustard seed
¼ tsp sea salt
2. Mix the vinaigrette ingredients together with a wire whisk, until well blended.
3. 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, 1½ tsp meringue powder and 3 tbsp water to a bowl. Beat with an electric mixer on a low speed until mixed. Beat on high speed 4 to 5 minutes or until fluffy. Using tweezers to hold the rose petals, brush s 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 hours. Store the petals in an airtight container between layers of wax paper.