Arugula and Watercress Salad with Elderflower

Ingredients

• 250 g Sugar snap peas
• Salt
• 150 g arugula
• 100 g watercress
• 250 g Cherry Tomatoes
• 6 tbsp rapeseed oil
• 1 tsp fennel seeds
• pepper (ground)
• 4 tbsp elderflower syrup
• 2 tbsp lemon juice
• 2 tbsp Apple cider vinegar
• 1 handful elderflowers
• 1 handful edible flowers (e.g., pansies)

Instructions

1. 1.

   Wash and trim the sugar snap peas, then blanch in salted water for about 1 minute until slightly firm. Shock them in ice water and drain well. Wash the arugula and watercress, shake off excess moisture, and tear into bite‑sized pieces if desired. Toss both greens with the peas and serve on plates.

2. 2.

   Trim and halve the tomatoes. In a skillet heat 2 tbsp rapeseed oil over medium heat, add fennel seeds, and sauté for 2–3 minutes. Season with salt and pepper, then remove from heat.