Handful of edible flowers, available from most farmers markets and specialty grocers
1 sliced cucumber
3 radishes, thinly sliced
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 tablespoons maple syrup
1 teaspoon Dijon mustard
Juice of half an orange
Salt and pepper, to taste
Loaf of crusty sourdough bread
400g goat’s cheese
2 tablespoons honey
2 cups raspberries
Juice of 1 lemon
1 tablespoon honey
3 basil leaves, finely chopped
To assemble the salad, layer spinach, cucumber and radish in a bowl. Top with edible flowers and set aside.
Combine all vinaigrette ingredients in a jar, pop the top on and shake to fully combine. Drizzle salad with dressing just before serving.
Mix together the goat’s cheese, honey and chopped dill in a small bowl until the mixture is a smooth, spreadable consistency. Season well with salt and pepper. Spread the mixture on toasted sourdough.
Drizzle with extra honey and top with edible flowers. For a more savoury treat, add smoked salmon instead of honey and top with capers.
Finally, wash the raspberries and place in a large serving bowl.
In a smaller bowl, whisk together the lemon juice, honey and basil. Drizzle dressing over the fruit and serve immediately.
Images and recipe provided by Maxwell & Williams. Serve this refreshing spread in their Euphemia Henderson range, a finish with a tart glass of rosè for the perfect Spring afternoon.
For more spring entertaining inspiration, click here.