Salad with figs and feta
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
Preparation
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.
FRAGRANT ROSE BONBONS
Briefly boil the sugar, citric acid, strawberry puree and honey.
Jordi Rose Dessert
Remove petals from the roses, and wash them with cold water. Strain the petals, and then dry with a paper towel.
ROSE ICE CREAM
Heat the water with sugar until the sugar is well dissolved.
Rose Petal Preserve
Preserving whole fruit or large pieces of fruit by cooking them with sugar syrup is a part of traditional cuisine in the Balkans.
Rose Petal Salad with Rucola, Mint and Celery
Take rucola, mint, celery, rose petals and wash and rinse them well.