flowers

Flower Salad

flowerbowl.jpg

Ingredients (4 servings):

Salad:

  • 2 handful of spinach

  • 1 handful edible flower petals (ex. marigold, pansy, lilac, nasturtium )

  • 1 cucumber

  • 4 big tomatoes

  • 150 g feta cheese

  • fresh basil

  • 1 red onion

  •  2 sweet potatoes

Dressing: 

  • 1.5 dl olive oil

  • 0.5 dl balsamic vinegar 

  • 1 dl honey

  • 1 tbsp italian dressing seasoning*

  • 0.5 tsp salt

  • 1 pressed garlic clove

  • 0.25 tsp pepper

How to:

Preheat oven to 200 C. 

Cut the sweet potatoes diagonally and place them cut down on a prepared pan. Leave in oven for 20 minutes.

Slice the cucumber, cube the feta cheese and tomatoes and cut the onion into big chunks. When the 20 minutes are up add you red onion next to the sweet potatoes and leave in for another 20 minutes.

In a small bottle, add all the ingredients for the dressing and shake well. 

Add everything to nice mixing bowl, pour as much dressing on as you like and mix well. 

Serve with freshly baked bread.

 

*italian dressing seasoning: 1.5 tsp  garlic powder, 1 tbsp onion powder, 2 tbsp oregano, 1 tbsp dried parsley, 1 tbsp granulated sugar, 2 tbsp salt, 1 tsp black pepper, 1 tsp ground basil, 0.25 tsp teaspoon ground thyme