Parmesan Crisps with Edible Flower Salad
A recipe by James Tanner from Ready Steady Cook
1. Preheat oven to 180C/350F/Gas 4.
2. Line a baking sheet with non-stick baking paper. Press the parmesan cheese into 4 x 5cm/1½ x 2in metal chefs' rings. Remove the rings and bake the cheese in the oven for five minutes or until melted and golden-brown. Leave to cool and harden.
3. For the salad, toss the rocket and flowers in a large bowl and drizzle over the vinegar and oil. To serve, place in the middle of a large plate and arrange the parmesan crisps around the edges.
For the parmesan crisps:
85g/3oz parmesan cheese, grated (or similar vegetarian grating cheese)
For the salad:
1 bunch fresh rocket
1 bunch edible flowers, such as marigolds and nasturtiums
1 tbsp balsamic vinegar
3 tbsp olive oil
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Vegetarian and Vegan