Average: 2.3 (5 votes)


4 vine-ripened tomatoes, roughly chopped
2 Lebanese cucumbers, peeled, seeded, roughly chopped
3 shallots, finely sliced
6 breakfast radishes, cut into small wedges
2 tbsp shredded flat-leaf parsley
2 tbsp chopped dill sprigs
1/4 tsp dried mint
Juice of 1 lime
2 tbsp extra-virgin olive oil
Sea salt
Freshly ground pepper
Edible flower petals (rose, nasturtium, chrysanthemum), to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Combine the tomato, cucumber, shallot, radish, parsley, dill and mint in a large mixing bowl. In a small bowl, whisk the lime juice and oil. Pour lime mixture over the salad. Season with salt and pepper. Toss gently to combine.

Garnish with the edible petals to serve.