Edible flowers, purslane and red quinoa salad with a raspberry dressing.
Salt and pepper
Juice of 1 lime
3tbsp olive oil
180g cooked red quinoa
2 handfuls purslane, leaves picked
1 handful fresh herbs (basil, parsley, chives, dill)
A bunch of edible flowers (calendula, borage, nasturtium, cornflower, etc.)