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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
WEIGHT CONVERTER
to
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.
