Beki Lamb's Salad of Nasturtium Flowers, Almonds & Pomegranate with Poppy Seed Vinaigrette

This recipe is a version of the Sunday Painters salad du jour. Beki says, "the Poppy Seed vinaigrette is always on the menu in some guise. The taste and texture of the poppyseeds are great, and the nasturtium flowers look so good."


For the salad:
2 cups mixed salad leaves
1 Pomegranate
8 different coloured Nasturtium flowers
½ cup Almonds, toasted

For the vinaigrette:
2Tbs poppy seeds, toasted
1 garlic clove, minced
1 shallot, minced
¼ cup olive oil
1 Tbs honey
3 Tbs chardonnay vinegar
Juice of 1 blood orange (Optional)


Quarter the pomegranate and bash out the seeds into a bowl with the back of a wooden spoon. (This is the most effective way to dislodge the seeds).

Add the pomegranate seeds to the vinaigrette.

Remove petals from nasturtiums.

Combine remainng ingredients and dress with pomegranate and poppy seed vinaigrette.

Season and  toss.