Sid Sahrawat's school garden salad

David White

Ingredients

6 handfuls	Mixed salad leaves, be generous (Main)
12	Baby carrots
1 bunch	Nasturtium flower, for the leaves and the flowers
1 bunch	Fresh chives, and chive flowers and borage flowers if you have them
3	Spring onions, cut into 6cm pieces

Dressing

1	Orange, juiced
4 Tbsp	Olive oil
1 to taste	Salt & freshly ground pepper

Directions

1. Wash all the leaves well and dry on paper towels.
2. Peel the carrots, cut into thin slices and blanch in boiling water for 2 minutes. Drain well and cool.
3. Chop the chives into 2-3cm lengths. Carefully pick the petals from the nasturtium and chive flowers and place on paper towels.
4. Toss the leaves with the carrots, chives and spring onions in a serving bowl.
5. Combine the orange juice, oil and salt and pepper to make the dressing.
6. When ready to serve, toss the salad with the dressing and scatter the flower and herb petals over the top.