1 punnet of cherry tomatoes -cut in half (Waewae Permiculture)
1 bag of Edible flowers (Waewae Permiculture)
1 x small cucumber -sliced (Waewae Permiculture)
Handful of basil Leaves (suggested vendors: Janefield Hydroponics)
Handful of cranberries
Elderflower Dressing:
2 Tbsp elderflower cordial
1 Tbsp rice wine vinegar
1 Tbsp olive oil (Dunford Grove)
salt and pepper to season
Lay the cherry tomatoes, cucumber, edible flowers, cranberries, and basil leaves nicely on a platter.
Mix the elderflower dressing ingredients in a small jug and season to taste, then drizzle over the top of salad.
Recipe by: Elizabeth Marshall
