LUKEWARM SALAD WITH SHOOTS, STRAWBERRIES AND FLOWERS

Ingredients:

• 2-3 fists of juicy and crisp shoots grew on bio compost
• little red onion
• 2 young small beetroots
• 2-3 sweet peppers
• a dozen strawberries
• fist of leafs of leporine sorrel
• fist of pecan nuts (roasted)
• a few flowers of pansy
• two teaspoonfuls of Rajmana apple cream (optionally)
• teaspoonful of honey
• 2 teaspoonfuls of lemon juice
• salt, a few seeds of thickly grinded chilli pepper
• 2-3 spoonfuls of linseed oil

Preparation: We grate a dressing out of honey, oil, lemon juice and Rajmana apple cream, salt and pepper. For a dozen minutes we marinate peeled and cut beetroots which are cut up into thin slices. The remaining ingredients, apart from delicate flowers, we wash and cut (onion, sweet peppers, strawberries) and add in the bowl right before serving (in order to facilitate one can incise delicate stalks of shoots in half). We add the pansy in the end, after mixing with small beetroots and the remaining dressing.

recipe: Maja Pietruszka, photo: USTA magazyn