Nasturtium and Rocket Salad

This salad has been a hit in my house ever since it was conjured up this summer. First you have the striking sight of large nasturtium flowers adorning it, being the beautiful flowers that they are. Then once people take their first bite, they’re met with this delicious peppery taste - the rocket and nasturtium blending together beautifully, before being mellowed out by the crisp leaves and slightly sweet calendula petals. Honestly, I would have this salad with anything (or even by itself) but if you want specifics, then I would recommend dishes based on bread (pizzas, sandwiches, etc), or a good cut of steak, to compliment the strong base flavours of the meat.

A large bunch of salad greens, whatever is available in your garden or from the local greengrocers (I use Devil’s Tongue and Grandpa Butterhead)

Nasturtium, both the leaves and flowers

Good handful of rocket, either wild or cultivated works

Calendula flower petals, roughly a dozen - don’t strip the poor thing bare

1. Assemble it all onto your desired serving implement, leaving the flowers and petals until last for that burst of colour. Drizzle with your preference in salad dressing, I personally go for a good honey and mustard one.