Easy Peasy Flower Noodles with a Sunny Salad
Inroduction
About this Recipe
By: Sheridan Rogers
Make sure to pick pesticide-free edible flowers such as nasturtiums, pansies, johnny-jump-ups, marigolds, roses, pineapple salvia, cornflowers, lavender and carnations. You can also use citrus blossoms and apple, cherry and plum blossoms.
Avoid toxic flowers such as oleander, daffodils, lily of the valley, sweet peas, azaleas and hydrangeas.
For the sunny salad, you can substitute with fruits such as mangoes, raspberries and bananas.
Ingredients
Serves 4
- 1 packet Vietnamese Rice Paper Wrappers
- An assortment of edible flower petals, rinsed and dried
Sunny Salad
- 1/2 small pink papaya, peeled, seeds removed, flesh cut in 2cm cubes.
- 1 punnet blueberries, washed
- 1 punnet small strawberries, washed, hulls removed and quartered
Dressing
- 1/2 cup passionfruit pulp
- 1/4 cup honey
- 2 tablespoons water or fresh lime juice
Prepare the Dressing: mix together the passionfruit pulp, honey and water or lime juice. Drain through a fine sieve and pour a fine layer of the “jus” over 4 dessert plates. Make more Dressing as required.
For the rice paper tolls: Wet one rice sheet of rice paper in a bowl of warm water (don’t let it soak).
Place on a moist tea towel until soft and pliable then pick it up carefully and transfer to a cutting board.
Scatter over an assortment of flower petals.
Wet another sheet of rice paper in warm water and place over top of flower petals. Seal the edges.
Cut into 2.5cm wide “noodles”.
Place the noodles on one of the plates in a spoke pattern. Repeat three times.
For the Sunny Salad: gently combine the fruits and place in the middle of each spoke.
Spoon over a little of the “jus” and garnish with flower petals.