• 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.

© Copyright 2015 Sakata (PTY) Ltd. All rights reserved.