flower salad springSpring flowers are now in full bloom so it is easy to add some colour and flavour to a lovely salad.

The salad in the photo is made up of an avacodo, peeled and sliced, spring onions, walnuts, cheese (this is cheddar but milder goat’s cheese or feta cheese would be fine) all on a bed of rocket and mizuna, or any lettuce. Primulas, Violas and Sweet Violets are sprinkled over the top of the salad and dressed with the mix given below.

For two people, dress the salad with:

3 tbsp light olive oil, 1 tbsp white wine vinegar, half tsp each of dry mustard and caster sugar, plus freshly ground salt and pepper to taste – mix with a fork and gently spoon over the salad.