Recipes, Farm & Feast The Edible Flower Recipes, Farm & Feast The Edible Flower

Recipe: Beetroot & Feta Salad with pink Pickled Onions

In our opinion there are few better ways to eat beetroot than roasted whole in their skins with a bit of oil and salt. If the beetroots aren’t too old and if you make sure to roast them in a dish with a tight fitting lid the skins should slip off easily. Then chop them into chunks and they are the perfect addition to wintry salads (though to be honest we eat them all year round). If you can’t be bothered to roast your own beets, then pre-cooked beetroot can be used here, though I do think roasted beets have a better flavour.

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Recipes, Farm & Feast The Edible Flower Recipes, Farm & Feast The Edible Flower

Recipe: Mushroom Larb-style Salad with Toasted Rice, Lime & Chilli

Larb (or laap) is a Laotian dish traditionally made with minced meat (either raw or cooked) mixed with lots of chilli, lime juice, fish sauce, herbs, ground toasted rice and other aromatics. It is often very, very spicy and was one of our favourite dishes to eat with a side of sticky rice when we were travelling in Northern Thailand and Laos. Somehow I find eating really spicy food in tropical climes makes you feel cooler, especially if you have a cold beer to sip alongside.

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Recipes, Farm & Feast The Edible Flower Recipes, Farm & Feast The Edible Flower

Caesar Salad with Roasted Red Peppers

As we move into early summer the green salads we grow here at The Edible Flower have more lettuce and less of the rocket and mustard leaves – which grow better from late summer onward. This year we are growing two delicious cos-style lettuce leaves; a bright green variety called ‘Maureen’ and an absolutely gorgeous very dark purple (almost black) variety called ‘Deronda’. Cos-style lettuce is perfect for a Caesar salad as it’s robust enough to hold up to the thick, silky dressing without collapsing at the bottom of the bowl.

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Recipes, Farm & Feast The Edible Flower Recipes, Farm & Feast The Edible Flower

Recipe: Fried Halloumi, Pink Grapefruit & Fig Salad

This salad is very much inspired by a delicious salad I had at 26 Grains of Stoney Street in March, just before the Covid 19 lockdown. It was really delicious, but maybe it has stayed with me because it was almost the last thing I ate out before all the restaurants closed and we were all confined to eating at home until goodness knows when. I hadn’t thought of using dried figs in a salad before but if you have some/can buy some (I got mine in the Asian supermarket in Belfast) then I encourage you to try, they are really very yummy.

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