Name: Summer Herb Salad with Lavender, Nectarine and Caerphilly
Yield: Serves 4
Ingredients: 1 big handful of mixed aromatic summer herbs: red amaranth, chickweed, dill, fennel leaf, nasturtium leaves, anise hyssop, purple basil, tarragon, oregano, summer purslane...; 2 fat nectarines (or peach, mango, or plum), pitted; 1heaped tsp dried organic lavender; 100 g/3½ oz/½ cup plump black olives; 1 red onion, finely sliced; 3–4 sprigs of fresh lemon verbena, crushed; 125 g/4½ oz Caerphilly cheese, roughly cubed; 1 big handful of edible flowers; 1 small courgette (zucchini); big handful of watercress; 12 cherry tomatoes, halved; 4tbsp extra-virgin olive oil; 1–2tbsp red wine vinegar; 2–3 garlic cloves, minced; 1heaped tsp creamed horseradish; salt and freshly ground black pepper; 4–5 leaves of romaine lettuce, roughly shredded

Preparation info

Serves
4

Difficulty
Easy

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Gee this is a bling recipe, a ditsy young girl of a salad, guaranteed to skip across your taste buds and transport you to those halcyon days of long picnics and overhead larks and sand between the toes and the plop of water against the dock and the sigh of wind in the reeds, and poppies peeping out of the hedgerows, and the far-away cry of plaintive gulls, and the knowledge of the whole summer yawning ahead. Of course, the truth is that this poncy-but-delectable salad is full of new-fangled