- 1
MayFord “Great Lakes” lettuce, washed and torn - A handful of
watercress, washed - ½ MayFord “Majestic” sweet melon, peeled and chopped
- 1
MayFord “White Icicle” radish, peeled and julienned - 6 small MayFord “Crimson Globe” garden beets
- A handful of MayFord chives
- 100g Parma ham
MayFord “Tall Climbing” Nasturtium flowers
Cut off the stems of the beetroot and wrap in tinfoil. Roast in a medium oven (180°C) for 1 hour. Cool and peel. Cut in half for the salad.
Toss all the ingredients together and serve in a nice salad bowl with a splash of virgin olive oil and a splash of balsamic vinegar. Add edible nasturtium flowers and serve as a wonderful summer starter for 4.
