How to make Sour Honeyed Salad
The leaves in this recipe are soaked for 20 minutes in salted water. Put the puffed rice in last. Put it in too early and it absorbs the other fluids and goes limp. The leaves are sorrel, watercress, baby leaf spinach and rocket. Use more than you think you can eat.
The colour of the dish is of course green but it has a wonderful golden sheen, reminiscent of harvest time. The taste is sour but sweet here and there.
The mix:
• leaves in abundance - 6 small radishes whole with leaves;
• 1 small shallot, or half a large shallot, diced;
• a tablespoon of Clearspring sea salad;
• a fist of sauerkraut with all its juices;
• a tablespoon of sunflower seeds, toasted;
• an inch square of preserved lemon, diced (if you have none use zest and add salt);
• a stalk of celery diced small;
• a few whole chives;
• a fist of fennel leaves;
• two dried apricots, unsulphered, diced;
• two cloves of garlic cut into sliversl;
• a fist of parsley left whole or torn into large shards;
• 6 pitted black olives or 6 pitted cherries;
• olive oil;
• one or two fists of honeyed puffed rice;
• black pepper, crushed;
• a small shaving of hard cheese.