Strawberry salad
With strawberries, feta, pumpkin seeds and mustard-dill dressing
Place the washed lettuce in a bowl.
Wash the cucumber, halve and remove the seeds and cut into thin slices.
Rinse the strawberries briefly and de-crown them.
Halve the strawberries.
Blanch the peas for a few minutes in boiling water until al dente and rinse cold.
Mix the lettuce with the cucumber and peas. Chop the mint finely and mix with the salad.
Toast the pumpkin seeds in a dry frying pan until they pop.
Crumble the feta cheese and divide over the salad together with the strawberries.
Sprinkle the pumpkin seeds on top and divide the edible flowers on top.
Drizzle with some mustard-dill dressing and serve immediately.
Delicious with fresh baguette and at the barbecue.
Pay attention! Not all flowers are edible, so always check first whether the flower is edible. Go to a nice wild-picking garden near you to pick your fresh edible flowers or order your edible flowers online or from your greengrocer!
Recipe and photo by Dille & Kamille.
Ingrediënten:
75 grams arugula
50 grams of lamb's lettuce
100 grams of strawberries
½ cucumber
50 grams of fresh peas
75 gram fetakaas
75 grams of feta cheese
½ bunch of fresh mint
1 bottle of Mustard-Dille dressing
Edible flowers