Episode 12 - Annabel Langbein's Flower Power Salad
Annabel Langbein’s Flower Power Salad
Who would have thought that hollyhocks, nasturtiums and violas would be so delicious? It might seem like a throwback to the hippy 1970s, but these edible flowers look so pretty and with their vibrant colours are sure to add lots of great phytochemicals to your diet. Be sure to identify your flowers carefully – they’re not all edible!
Prep time 5 mins + cooling
Cook time 25 mins
• 2 handfuls edible flower petals, such as hollyhocks, violas, roses, nasturtiums, sage, coriander, rocket, marigold or chive flowers
• 2 handfuls soft herb leaves, such as parsley, basil, tarragon and mint
• 5 handfuls mixed salad leaves
• a little szechuan pepper or black pepper, to taste
• 1 cup apple juice
To make Apple Glaze, place apple juice in a large, heavy-based frypan and simmer until it reduces down to about 3 tbsp (about 25 minutes). Allow to cool.
To prepare salad, place flower petals, herbs and salad leaves onto a serving platter. If not serving at once, cover with a wet paper towel and chill. When ready to serve, sprinkle with pepper and drizzle with cooled Apple Glaze. Serve immediately.
This recipe is from Annabel’s TV series Annabel Langbein The Free Range Cook: Through the Seasons (7pm Saturday nights on TV One) and the accompanying book (Annabel Langbein Media, $59.95). For more great Annabel Langbein recipes see annabel-langbein.com