Tuesday, 22 July 2008
Nasturtium and Prawn Salads
Inspired by our experience at Roussillon and have bought Mum some edible flowers in Selfridges, I decided to incorporate them into a light, tasty salad on a warm Saturday.
Simply marinate some large prawns in chilli, garlic and olive oil before quickly frying them. Then add them to a bunch of salad leaves and sliced avocado and sprinkle your nasturtium flowers on top.
Serve with some rapidly fried garlicy cougettes with a good squeeze of refreshing lemon juice.
Who ever said cooking with flowers was weired or difficult! It looks beautiful and tastes fantastic. Using flowers also stops you from cooking anything too heavy, which if you are me is a very good thing! Apart from cakes of course!