This beautiful recipe from our friends at Detox Kitchen has been inspired by the RHS Chelsea Flower Show and features the peppery tastes of colourful pansies, tossed through a vibrant mix of artichokes, asparagus and sunflower seeds. Simple, delicious and healthy: what’s not to like?
200g of artichoke
Approx. 15 spinach leaves
8 asparagus spears
100g bean sprouts
A handful of sunflower seeds
A handful of pansy petals
Wash all the vegetables.
Quarter the artichokes, slice the spinach and mangetout.
Toast the sunflower seeds.
Mix the asparagus, artichokes, radishes, spinach, mange tout, bean sprouts and seeds.
Season with salt, pepper, oil and lemon juice.
Toss with a handful of pansies and save some for a colourful garnish on top.