Starters (Main salad or side dish (2 servings))
Ingredients
4 tbsp olive oil
2 tbsp lemon juice
2 tbsp honey
1 clove garlic, crushed
150-200 g mixed salad
2 tbsp Chia seed
2 tbsp walnuts, roughly chopped
1 tbsp pine nuts (toasted) or
1 tbsp pumpkin seeds
1 red onion, cut into thin rings
6 dried figs, halved
100 g goat or sheep feta
petals of 1 rose
Make the dressing by mixing olive oil, lemon juice, honey and garlic. Set aside.
Arrange the lettuce on a large platter and sprinkle with Chia seed, walnuts, pine nuts or pumpkin seeds, red onion rings and figs. Crumble feta on the salad and sprinkle with rose petals. Serve the dressing separately with the salad.
The salad can be served as a meal salad or as a side dish with fish.
Heat 2 tablespoons of oil in a frying pan and fry the onion over medium heat.
Mix the tonic and the spring water in a large can. Add to taste some rose syrup or rose water.
Mix raspberries with beetroot in a blender. Add cardamom and rose water to it and mix well.
Heat olive oil in a high pan and cook onion, garlic, ginger and red chilli pepper gently.
Preparation Mix water, sugar, lemon peel and spices in a pan and cook over a low heat. Cook for 5 minutes.