Flower Power Salad

Who would have thought that hollyhocks, nasturtiums and violas would be so delicious? It might seem like a throwback to the hippy 1970s, but these edible flowers look so pretty and with their vibrant colours are sure to add lots of great phytochemicals to your diet. Be sure to identify your flowers carefully – they’re not all edible!

Prep time 5 mins + cooling
Cook time 25 mins
Serves 8


  • 2 handfuls edible flower petals, such as hollyhocks, violas, roses, nasturtiums, sage, coriander, rocket, marigold or chive flowers
  • 2 handfuls soft herb leaves, such as parsley, basil, tarragon and mint
  • 5 handfuls mixed salad leaves
  • a little szechuan pepper or black pepper, to taste
  • Apple Glaze
  • 1 cup apple juice


  1. To make Apple Glaze, place apple juice in a large, heavy-based frypan and simmer until it reduces down to about 3 tbsp (about 25 minutes). Allow to cool.
  2. To prepare salad, place flower petals, herbs and salad leaves onto a serving platter. If not serving at once, cover with a wet paper towel and chill. When ready to serve, sprinkle with pepper and drizzle with cooled Apple Glaze. Serve immediately.


View a video of Annabel making this recipe in her new TV series Annabel Langbein The Free Range Cook: Through the Seasons at annabel-langbein.com