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Flowers are so bright and colorful. Many of them are eatable and give the dishes a special touch.
Recipe for lentil salad: Cook red lentils with water (approx. 2 cups) for 8 minutes and green lentils (2 cups of water) for 15-20 minutes or until cooked through. Drain and cool.
Tip: Do not cook lentils with salt, lentils cooked with salt do not cook through.
Place lentils, sweet corn, red beans, bell pepper pieces and rocket in a bowl. Add yoghurt.
To make dressing: Combine salt, black pepper, 1 tsp. of curry powder, 1 tsp. of curcuma, 1 tsp. of honey, 1 tbs. of cinnamon powder, 8 tbsp. of olive oil, lemon juice, 2 tbsp. of balsamic vinegar and cayenne pepper. Sprinkle dressing over salad and toss lightly.
Serve salad on plates. Garnish with nasturtium.
Tip: If no nasturtium is available substitute with other eatable flowers or with herbs.
Shopping list, for 4 persons:
Pulses: 5 oz red lentils, 5 oz green lentils, 4 oz red beans
Fruits, Vegetables: 4 oz sweet corn, 1 bell pepper, 1 lemon
Salads: 2 oz rocket, 12 nasturtium flowers
Spices: 1 tsp. curry powder, 1 tsp. curcuma, salt, black pepper, cayenne pepper, 1 tsp. cinnamon powder
Oil, Vinegar: 8 tbsp. olive oil, 2 tbsp. whithe balsamic vinegar
Dairy Products: 6 oz plain yoghurt
Baking Ingredients: 1 tsp. honey
