Ingredients

• 60 g toasted hazelnuts
• 60 pumpkin seeds
• 60 g lemon juice
• 30 g balsamic vinegar
• 6 g acacia honey
• 6 strawberries cut into wedges
• 2 bunches of rocket
• 1 bunch of red shamrock
• 1 bunch of green shamrock
• 1 pack of nasturtium leaves
• primroses
• marigold
• carnation
• salt
• extra virgin olive oil

To prepare nasturtium and shamrock salad with hazelnuts and pumpkin seeds, gently toast the pumpkin seeds in a pan without fat, then add the balsamic vinegar and honey and mix for a couple of minutes, until the vinegar
does not caramelize.
Chop coarsely hazelnuts.
Prepare a citronnette emulsifying lemon juice with 70 g of oil and a pinch of salt.
Peel herbs; collect shamrock, nasturtium and rocket in a salad bowl and season with the citronnette. Complete with pumpkin seeds, hazelnuts, strawberries, decorated with flowers and serve.
To know: nasturtium leaves and other edible flowers can be purchased online; alternatively, you can try ordering them from your greengrocer.

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