June 14, 2018


In the summer, I love salads as meals loaded with nuts, cheese and piles of fresh leaves, but what can make a salad even more exciting is edible flowers.  With asparagus in season I conceived this Asparagus, Lemon Thyme Flower Salad with Walnuts and Feta. It has a few steps but they are all easy and the result is worth it. 


4 bunches asparagus, trimmed
1 tbsp good-quality clear honey
2 sprigs Lemon thyme or thyme sprigs
100g walnuts toasted and chopped
2 tbsp rice wine vinegar
4 tbsp Extra Virgin Olive oil
2 handfuls British Salad Leaves
300g yellow or red cherry tomatoes, halved
100g crumbled feta cheese
Handful of Lemon Thyme Flowers


Heat your oven to 350°F (175°C). Spread walnuts in a single layer on a baking sheet. Roast for 5 to 10 minutes, and up to 12, tossing the nuts around occasionally to ensure even cooking. Nuts are done when they appear a shade darker and smell toasty. Once cool chop the walnuts add the zest of 1 small lemon and season.

Heat the honey and thyme sprigs in a small pan with 1 tbsp boiling water. Bring to a simmer and let it bubble for around 30 secs. Remove from the heat and allow to infuse.

Blanch the asparagus in boiling water for 1-2 minutes. Cool in iced water, then drain.

Mix the olive oil and rice wine vinegar and season with salt and pepper toss in a bowl with the quartered cherry tomatoes and the salad leaves.

On 2 plates or 1 large platter layer the leaves and tomatoes, then the asparagus, sprinkle the lemon thyme flowers, feta, and the chopped walnuts with lemon zest drizzle 2 tablespoons of the thyme infused honey and serve.

A light lemony delicious summer salad that is also pretty good for you.

Photographed on London fabric in Maize yellow.

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