A large salad bowl of fresh seasonal salad greens
2-3 green onions (shallots), finely sliced
1-2 cups finely shredded purple cabbage
1-2 fresh young raw beetroot, peeled & shredded using mandolin (or grated)
1/2 cup loosely packed torn mint leaves
1/2 cup loosely packed torn italian parsley leaves
1/2 cup loosely packed edible flowers (you can use chive flowers, calendula petals, marigold petals, nasturtiums or broccoli flowers)
1/4 cup chives, finely sliced
100g pistachio kernels, toasted in oven for 10 minutes, cooled & chopped (other yummy nuts and seeds to use include sunflower, pepitas, macadamias or walnuts!)
salt of choice and pepper
2 tbsp pomegranate molasses
3 tbsp extra virgin olive oil
1 tbsp lemon juice
Gently combine the salad ingredients in a wide, shallow bowl and season with salt and pepper.
For the dressing- combine ingredients in a jar or bottle and drizzle over salad, gently tossing through, just before serving.
Recipe lovingly created for us by Leonie Small