Bejewelled and colour-blocked celebration salad

“My favourite thing about this salad is its sheer wow factor – all the fresh ingredients are visually appealing!” Vickie Crease

Seasonal and colourful mix of fresh fruit, vegetables and herbs of your choice (I used green and red grapes, broccolini, sugar snap peas, green beans, yellow petit pans, rainbow carrots, grapefruit, yellow peppers, blueberries, radishes, shimeji mushrooms, raspberries, granadillas, baby heirloom tomatoes, Brussels sprouts, fresh sage and edible flowers)

balsamic vinegar, to serve (optional)

olive oil, to serve (optional)

HOW TO DO IT

1. Wash and chop the fresh seasonal fruit and vegetables, leaving any stalks on ingredients like radishes and carrots.
2. Arrange the vegetables in colourblocked groups on a round platter, with the fruits placed in between the vegetables.
3. Garnish with fresh herbs and edible flowers, cover and refrigerate until ready to serve.
4. Serve chilled with a little balsamic vinegar and olive oil drizzled over the salad for extra flavour, if desired.

Photograph by Sarah De Pina