Flowers & Courgetti salad
22nd May, 2014


  • Serves 4
  • 2 courgettes
  • 2 sticks celery
  • 150g Green beans
  • 1 small handful edible flowers
  • 1 small bunch fresh basil leaves
  • Salt (rock or himilayan) & pepper
  • 2 tbsp rapeseed oil
  • Juice 1 lemon
  • 2 tbsp sunflower seeds

Equipment required:

Bring a pan of salted water to the boil and add the green beans for about 5 minutes; you want these to be tender but still bright and green! Drain and when cool, place in a bowl. Spiralise the courgette, finely chop the celery, edible flowers, basil leaves and add all to the bowl. Make the dressing by mixing the rapeseed oil and lemon juice. Dress and season the salad and mix in the sunflower seeds. Serve into bowls and garnish with a few more flowers.

Enjoy! xx

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