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Mint and peas are perfect together and the peppery nasturtiums add another depth of flavor. Perfect for spring.

Mealtime: Lunch, dinner
Cuisine type: Mediterranean, Italian
Active preparation time: 15 minutes
Number of servings: 4
Dish type: Salad
Level: Easy

 

Ingredients:

• 1 cup mixed edible flowers, like nasturtium, marigolds, borage
• 4 cups mixed herb leaves like any mint, lemon balm, chervil, parsley, tarragon, garlic chives, bronze fennel or fennel tops, basil
• 1 teaspoon lemon juice
• 2 tablespoons plus 2 teaspoons high-quality extra virgin olive oil
• 1 cup cooked, chilled peas
• 1 cup of sliced radishes
• sea salt, to taste

 

Directions:

 

Step 1:

Place herbs, radishes and peas in a mixing bowl. Drizzle over the juice and oil and season with sea salt and toss lightly.

 

Step 2:

Place into 4 bowls and top with flowers.

 

 

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