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Salad with strawberries, kumquats and rose petals

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Origin of dish:  Europe
Type of cooking:  No cooking needed
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients (serves 4):

    1 x 200g bag mixed salad leaves
    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


1. Toss the salad ingredients together in a large serving bowl.
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.
Advice: © Schwartz

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