Hungry? Busy? Want to cook something quick? Then we have the solution for you, courtesy of Vic Grier, food stylist/writer and Grazia Daily's new recipe vine queen. Every Friday she will be posting easy-peasy, quick-as-a-flash recipes that are a doddle to do. And because we don't want to take up any more of your time, here's our Pretty Cornish Flower Garden Salad.
SUMMER FLOWER SALAD
Serves 4 as a side dish or small starter
Shopping list:
All the ingredients below are from Natoora.co.uk
1 x punnet of Edible flowers from Cornwall £9.50
1 x punnet Cornish mixed baby leaves £9.50
1 x pack unwaxed amalfi lemons£1.99
1 x bunchbaby candy beetroot £3.50
All the ingredients below are from Waitrose
1 x 100g pack Sugar snap peas £1.00
1 x 12 pack Clarence court quails eggs £2.65
1 x pack Cornish sea salt flakes £1.60
1 x 500ml Waitrose 100% Italian extra virgin olive oil £3.69
Method:
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BOIL your quails eggs (30 secs for soft boiled and 1 minute for hard).
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CHOP your candy beetroot into 1cm cubes to show off those lovely pink stripes.
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SPRINKLE your flowers, peas and eggs over a bowl of your baby leaves.
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SQUEEZE half a fresh lemon over the salad.
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DRIZZLE a tablespoon of olive oil.
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EAT with friends on a sunny day!
CAUTION: Please always remember to purchase your edible flowers from a reputable grower and if you choose to forage your own make sure you are 100% sure what you are picking is safe!
Follow Vic on Twitter @VicGrier