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Orange and Lavender Salad    Veg  CD  HD  ACC  10mins

Serves 4       Cold Vegetarian Vegan Fruit Edible Flower Blossoms Vegetables Hors d’oeuvre starter Accompaniment Salads   Gluten Wheat Dairy Free Eggless

4 Ripe Oranges, peeled and thinly sliced
2 teasp freshly chopped Lavender Flowers (Blossom)
2 Shallots, finely chopped
2 tbsp Sherry Vinegar
Salad leaves to serve


1. Cut the orange slices into quarters then place all the ingredients apart from the salad leaves in a large mixing bowl and mix gently but thoroughly.

2. Arrange the salad leaves on individual plates and top with the orange mixture. Serve as a first course or as a side salad.

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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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