Empagnada

Ingredients

• 6 cups mixed tender lettuces
• 1 cup pea shoots or microgreens
• 1 cup edible flowers (nasturtium, pansy, viola)
• 1 small cucumber, shaved
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp maple syrup
• Salt

Make it

1. Gently rinse flowers and dry them on a towel.
2. Whisk oil, lemon juice, maple syrup and salt; toss with lettuces, shoots and cucumber.
3. Scatter flowers on top just before serving so they stay perky.