This light and delicate salad takes minutes to make is lovely on its own or served as a pretty side to accompany roast chicken. The strawberries, pumpkin seeds and feta are a great combination of sweet, creamy and crunchy.
2 cups of baby spinach leaves
1/2 punnet of strawberries, quartered
1/4 cup pumpkin seeds, toasted
1/2 carrot, grated
125 grams of feta, crumbled
Small handful of edible flowers
1 tablespoon balsamic vinegar
4 tablespoons of extra virgin olive oil
Mix all of the ingredients together in a bowl (minus the edible flowers). To make dressing simply mix the oil and balsamic together, season with salt and pepper and pour over the salad leaves. Top with edible flowers and serve. Enjoy!