Sometimes I’m not quite sure where a salad will take me … last week to create my Spooky Little Salad, and this week, having another go.
I’m mad about sugar snaps, that’s all there is to it, and I love the salty pickle flavours of preserved lemons and the earthiness of Moroccan olives. I tossed them all with extra virgin olive oil, lemon juice, garlic, flaky sea salt and black pepper, and I was off to a good start. Actually, the salad was pretty good just like this and I had to stop myself from eating it.
The trouble was, the garden was overflowing with herbs and leaves and I had to use things up, so I added more: snipped chives, a few rocket leaves and rocket flowers, and a few basil leaves. I decided against tarragon and dill. Probably just as well. I had baby silver beet leaves begging to be included, red and green lettuce, nasturtium flower buds and edible petals, so they all went in.
It looked so pretty and tasted so good – a colourful bowl of crunchy, tangy, herby goodness – that I thought I would share it with you.