Herb Flower Salad with Chives Toast

Ingredients

• 2 tbsp pine nuts
• 2 tbsp sunflower seeds
• 8 thin slices baguette
• 3 tbsp olive oil
• 120 g light cream cheese
• 1 handful chive rolls
• 2 handful young spinach
• 2 handful herbs dill, parsley (curly and flat), tarragon, orange mint
• 1 handful sprouts
• 1 handful watercress
• 2 handful edible flowers (e.g., pansies and geraniums)
• 4 radishes
• 2 tbsp Apple cider vinegar
• 1 tbsp Lemon Juice
• Salt
• ground pepper

Instructions

1. 1.

   Lightly toast the pine nuts and sunflower seeds in a hot pan, then let cool.

2. 2.

   Preheat the oven to grill mode.

3. 3.

   Place baguette slices on a grill rack and brush with 1 tbsp olive oil. Grill both sides for 4-5 minutes until golden brown. Remove from oven and cool. Spread cream cheese on each slice, season lightly with salt and pepper, and sprinkle chive rolls on top.

4. 4.

   Rinse and clean the spinach, all herbs, sprouts, watercress, and flowers. Trim the herbs. Wash, peel, and thinly slice the radishes. Arrange everything decoratively on plates.

5. 5.

   Whisk together remaining olive oil, apple cider vinegar, lemon juice, 1-2 tbsp water, salt, and pepper to make a dressing. Drizzle over the salad, add the toasted baguette slices, and sprinkle with the nuts before serving.