Jane's Delicious Garden Blog

Phew. It was 37° yesterday and today was not much cooler. Tonight’s salad was a mixture of cooked and raw ingredients served on a bed of fresh lettuce. It included the first cherry tomatoes of the season. Served with a tahini dressing.

Here’s the recipe

Salad

Start with a bed of mixed lettuce, rocket and sorrel.

Scatter the following on top:

• Grilled haloumi cheese slices.

• Falafel broken into pieces (from last night’s dinner!)

• Tomatoes (cherry plus a larger one chopped) mixed with shredded basil.

• Parisian carrots, steamed until just tender and tossed with mint and olive oil.

• Sliced fennel bulb.

• Rose and nasturtium petals.

Dressing

Mix together: tahini (about three to four tablespoons); lemon juice (from half a lemon); dash of rice vinegar; dollop of sesame oil, sprinkle of sea salt, pinch of pul biber and a few glugs of olive oil. Add water to thin.