serves
6
serves
6
people
Ingredients
4 vine-ripened tomatoes, roughly chopped
2 Lebanese cucumbers, peeled, seeded, roughly chopped
3 shallots, finely sliced
6 breakfast radishes, cut into small wedges
2 tbsp shredded flat-leaf parsley
2 tbsp chopped dill sprigs
1/4 tsp dried mint
Juice of 1 lime
2 tbsp extra-virgin olive oil
Sea salt
Freshly ground pepper
Edible flower petals (rose, nasturtium, chrysanthemum), to garnish
Instructions
Combine the tomato, cucumber, shallot, radish, parsley, dill and mint in a large mixing bowl. In a small bowl, whisk the lime juice and oil. Pour lime mixture over the salad. Season with salt and pepper. Toss gently to combine.
Garnish with the edible petals to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
