Simple salad with edible flowers, homegrown lettuce, salami, soft cheese and honey mustard dressing

We recently ordered edible flowers for the first time from the Able and Cole box scheme.  I’ve eaten flowers at restaurants before, which amuses me slightly as I imagine me and the Canadian chowing down on the flowers from the vase on the table.Edible-Flowers-from-Able-and-Cole

As well as the obvious aesthetic that flowers will provide to the greens of your salad, they tend to also add a certain peppery-ness – a trait that goes down very well in our flat.

So for this very simple salad we required:

  • Salad leaves – of your choice really, one of the things we’re growing is salad so we had a selection of ‘just harvested’ leaves (Marvel of the Seasons and Cocarde varieties)
  • A selection of edible flowers – we ordered from Able and Cole
  • About 150g soft cheese – we had a lovely soft cow’s milk cheese that had a medium flavour to it
  • Handful of fresh basil leaves
  • 2 medium tomatoes, chopped
  • Salami – we had enough for three of us to eat dinner, but obviously adjust to your preferences and the amount of people you are doing dinner for
  • Honey mustard dressing – we always make this and usually have some aged, sitting in the fridge waiting for a salad like this
  1. Carefully wash the edible flowers – just gently swirl them around in a bowl of water and then drain in a colander and pop on a piece of kitchen roll to full drain the water off.
  2. Wash the salad leaves and other vegetables – we kept our salad leaves whole as they were straight off the balcony and nice and tender. Chop if required though, also chop the tomato into bite-sized pieces.
  3. Slice enough cheese for each salad and pair each slice with a slice of your salami.
  4. Now serve up – mix the tomatoes and salad leaves and divvy up portions as required. Add a serving of the salami and cheese to each serving and then sprinkle the flowers and basil over the top.
  5. Drizzle each salad with your dressing of choice – in our case it was homemade honey mustard.
Variations
  • You could make this vegetarian by opting out of the salami and opting for some toasted sunflower seeds or pinenuts – both would work lovely. 
  • This could also be bulked out with some sliced avocado.

Edible flowers, basil, cheese and salami salad in pictures

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Spicy chilli, butternut squash, feta and mint bulgar wheat salad

This is a great quick recipe for an evening. Usually we would make up enough to take for packed lunches the following day. 
 
  • cooked bulgar with chopped chilliApproximately 80g per person of bulgar wheat
  • 500ml of stock per 100g bulgar wheat – can be veggie, chicken, mushroom
  • Medium-sized butternut squash, cut up into 1cm cubes
  • 3-4 tbsps olive oil
  • Salt
  • Pepper
  • 2 tbsp maple syrup or honey or brown sugar (depending on what you have)
  • 1 large chilli pepper, deseeded and finely chopped
  • Block of feta
  • Handful of mint chopped or torn
  1. Put the bulgar wheat and stock into a saucepan and bring to simmer, cover and leave for approximately 15 minutes. We stirred a couple of times to make sure the bulgar wheat didn’t stick to the bottom of the pan. You will be able to tell when the bulgar wheat is cooked, it will be fluffy – a bit like is couscous when it’s ready.
  2. Lightly coat the butternut squash in olive oil and roast the  in the oven (around 180ºC -200) until starting to crisp and brown up nicely (about 20 minutes). Take them out, stir and return to oven for another 5-10 minutes. Then drizzle the  1 tbsp maple syrup over the squash and put back in the oven for another  5-10 minutes – watching carefully so they don’t burn. 
  3. Now you can assemble the salad – add the butternut squash (including all the oil and juices from the roasting pan) and the bulgar wheat in a bowl. Then add the chopped mint, chilli, another tablespoon of maple syrup or honey, 2 tbsps olive oil, season with salt and pepper and crumble in the feta and you’re ready to serve.
Suggested variations:
Instead of feta and maple syrup, use goat’s cheese and honey.
Instead of bulgar wheat, use any barley or buckwheat for the nutty flavour.
Try it with the addition of some North African spices – harisa, cinnamon etc.

Spicy chilli, butternut squash, feta and mint bulgar wheat salad in pictures

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