Ingredients: Serves 4
1 bunch of asparagus diced on an angle and blanched
2 Radish finely sliced
1 cup of packed parsley chopped
1 cup of packed coriander chopped
2 cups mixed micro greens (radish, broccoli, sunflower sprouts)
Selected salad leaves and edible flowers from the garden
1 tablespoon of crushed almonds
Dressing: shake in a jar
¼ Olive oil
1 tsp. of raw unpasteurised honey
¼ lemon juice
3 sage leaves chopped
Method:
Combine all of the salad ingredients in a bowl and drizzle with the dressing
Serve immediately.
