Spring Greens Salad 


For the salad:

1 cup kale, chopped

1 cup baby spinach, chopped

1 cup mixed lettuce, chopped

1 cup nasturtium leaves, whole

¼ cup green nasturtium seeds

Handful of nasturtium and calendula flowers

For the dressing:

2 tbsp honey

2 tbsp lemon juice

1 tbsp apple cider vinegar

½ tsp cumin powder

2 tbsp olive oil

Salt and pepper to taste


In a big bowl, mix the greens and the dressing well, and set aside for an hour to marinate in its juices.

Decant into a big salad bowl, sprinkle with nasturtium seeds, and garnish with nasturtium flowers and calendula petals.

Chamomile Cocktails with Flower Ice


For the chamomile syrup:

½ cup dried or fresh chamomile flowers (or 2 chamomile teabags)

½ cup honey

1 cup water

For the cocktail:

3 tbsp chamomile syrup

⅓ cup sparkling wine

Tonic water

1 lime


First, place all the ingredients for making the chamomile syrup into a small pot over a low heat.

Bring to a boil and then gently simmer for about 15 minutes. Remove from heat and strain through a sieve, squeezing the syrup out of the plants and teabag with a spoon against the sieve. Decant into a sterilised bottle.

After the chamomile syrup is finished, pour the syrup and sparkling wine into a glass.

Top drink with a splash of tonic.

Add a squeeze of lime and pop in a few flower ice cubes.

Recipes RoushannaGray Food&Entertaining

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