Summer food – a green salad with edible flowers

One day I hope to make this meal again, with everything but the sausages grown in my garden or on our allotment.  I do believe that the best food is made with what’s available seasonally and from an idea of what it is you want to eat.

What started as a simple meal (and possibly one of our favourites), of grilled sausages, new potatoes and salad, turned into something a bit more interesting.  The sausages came from the fab new Kenyon Hall Farm Shop, the new potatoes were boiled and violently shaken with salty butter and lots of mint from the garden.

But it was the salad that became something far better, using up odds and ends from the garden and the fridge.  To a bowl I finely sliced spring onions, added a splash of white wine vinegar and some salt – I like to do this to take the edge off the onions.  Otherwise I find that all you can taste is onion.

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