Edible Flower Salad

This light savoury salad was inspired by the beautiful flowers responding to the sunshine in my garden.  I combined three different types of edible flowers into a really light early summer salad.  This was great as a really light meal or starter / appetizer on its own but would also be great as an impressive looking side dish.

The cucumber gives a lovely texture and removing the skin helps the flavour of the herb flowers sing out.

I wouldn't use commercially sold flowers for this as you don't know if they're ok to eat or if they've been sprayed with pesticides, only use ones you've grown yourself and know haven't been sprayed.


Edible Flower Salad - Serves 1

Ingredients

A couple of inches of cucumber
A carrot, peeled and cut into fine ribbons.
A rose
A few thyme flower heads
A few chive flower heads
1/2 tsp white wine vinegar
1/2 tsp extra virgin olive oil
A small sprinkling of salt

Method

Peel and thickly slice the cucumber then add to a plate with the carrot ribbons.  Check over the flowers for any bugs then break apart the rose petals and add to the plate.  Add a few small thyme heads then break apart the chive flower heads into their little florets and sprinkle on top.

Sprinkle over the vinegar and the oil and salt if using and serve immediately.

Linked up to recipe of the week.