Microleave & Edible Flower Salad
Lately, life has been a whirlwind. You know those days when your to-do list seems endless, and time feels like it's playing hide-and-seek? That’s been me. It’s been one of those “can I just pause the world and lie on the sofa?” kind of weeks. And with June looming like an overachieving marathon runner, I can already tell it’s going to be a demanding month. Fingers crossed, I’ll manage to keep posting here as often as I’d like.
One thing I have been working on (aside from juggling a million other things) is some housekeeping on the blog. Yes, a little spring cleaning, if you will! Keep your eyes peeled for a fresh new look and feel—it’s coming soon, and I’m ridiculously excited to share it with you.
With the weather finally warming up and the days stretching a little longer, there’s this lovely sense of promise in the air. However, I’ll confess—I haven’t been cooking much for the blog lately (sorry about the quiet spell!). Life has a way of sweeping us off track sometimes, doesn’t it? But I’ve made a pact with myself: more yummy posts are on the way.
Lately, I’ve been drawn to dishes that are quick, simple, and oh-so-delicious. Yet, there’s always that tug to try something new. My “to-cook” list is embarrassingly long, but hey, we’re only in June—I’ve got six months to tick off those culinary experiments!
Here’s a quirky little story for you. I’ve always had a thing for edible flowers. There’s something so whimsical about adding blooms to food—it’s like Mother Nature’s confetti. I’d even been considering ordering some online, but then, the stars aligned during a random trip to Marks & Spencer.
There I was, casually browsing the vegetable section, when I stumbled upon the most delightful find: a salad box labelled “microleaves & edible flowers.” It was on special offer too, which felt like a sign from the universe. Peeking through the packaging, I spotted vibrant little flowers nestled among the greens. Without a second thought, I grabbed two boxes and skipped out of the shop feeling like I’d just won the jackpot.
That evening, I couldn’t wait to use those gorgeous flowers. Fresh salad leaves don’t exactly thrive after a night in the fridge, so I decided to whip up something simple, yet special, right away. A quick raid of my fridge revealed some trusty staples: eggs, cherry tomatoes, and a block of Pecorino cheese. Perfect.
As I assembled the salad, sprinkling in those edible flowers, I couldn’t help but admire the colours—it was a true feast for the eyes. When I finally sat down to eat, I realised I’d created what might just be the prettiest salad I’ve ever had. Who knew something so simple could feel so indulgent?
Sometimes, it’s the small joys that remind us to slow down and savour life—a random market discovery, a splash of colour on your plate, or the satisfaction of creating something beautiful from the simplest ingredients. This salad was one of those moments for me, and I’m already dreaming up more ways to use edible flowers in my cooking.
So, if you’re feeling a little frazzled like I have been, maybe it’s time to treat yourself to a moment of calm. Head to your local shop, grab some vibrant greens (and if you’re lucky, edible flowers!), and create your own edible masterpiece.
I promise, it’ll brighten your day—and your plate! 🌸
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
300g microleave & edible flower salad
1 hard boiled egg, halved
80g pecorino cheese, shaved
100g cherry tomato, halved
Dressing:
3 tbsp extra virgin olive oil
2 tsp balsamic vinegar
salt and pepper
Method:
Toss the salad leaves and edible flowers in a large bowl and drizzle over the dressing. To serve, place in the middle of a large plate and arrange the hard boiled egg, cherry tomato and pecorino cheese on the salad.
