Baby Leaf Salad With Edible Flowers

Serves 4

Pretty as a picture, and good for you too


For Dressing

  • 1 tbsp white wine vinegar
  • 3 tbsp extra-virgin olive oil
  • 1 tsp runny honey
  • Pinch salt & pepper

For Salad

  • 75g mixed baby leaves
  • 160g fresh peas, blanched
  • 40g radish, trimmed and finely sliced
  • 75g pine nuts, lightly toasted and cooled
  • 10g edible flowers such as dianthus or violas


  1. Whisk the dressing ingredients together in a small bowl.
  2. Place the leaves, peas and radish in a large serving bowl and drizzle with the dressing.
  3. Sprinkle with the pine nuts and top with the edible flowers.