Name: Summer ruby salad
Yield: Serve 4
Ingredients: 8 red radishes; 100 g red cabbage, very thinly sliced; 300 g watermelon, cut into 1 cm dice; 1 red onion, thinly sliced; 2 large cooked beetroots, peeled and cut into 1 cm dice; 20 fresh purple basil leaves; 40 g edible purple flowers (borage, lavender, pansies etc.); salt and freshly ground black pepper; 6 tablespoons mild olive oil; 4 tablespoons raspberry or red wine vinegar; 1 teaspoon maple syrup; ½ teaspoon Dijon mustard

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

This stunning ruby-coloured salad is one of my favourite summertime preparations - a combination of sweet and peppery flavours. I always prefer to cook my own beetroot at any time, although it’s fine to use the cooked varieties sold packed in stores and supermarkets. However, be sure not to buy the pickled variety.

Ingredients

For the Dressing

4 tablespoons raspberry or red wine vinegar
½ teaspoon Dijon mustard

Method

For the dressing, whisk together all the ingredients in a bowl and season to taste.

Place all the salad ingredients in another bowl, pour over the dressing, season to taste and toss together. Place attractively on four serving plates and serve immediately.