Finally, things are dancing along in the garden, and we’ve been able to throw open the windows to let spring in. No recipe today, just a little picture of lunch, featuring various green and purple leafy things, edible calendula petals (I planted “red glow” – the undersides of the petals are blood orange red) just for a bit of colour variation, lemon balm leaves, super ripe avocado, kalamata olives and a basic white wine vinaigrette, which has been laced with a little sumac. That lemon balm is some punchy stuff, almost as strong as arugula but citrus-oriented. If you don’t like hairy leaves you’ll need to pick only the very youngest leaves.
Hope you’re all making the most of the seasonal transition, no matter where you are.