Serves 4
When we visited Riverford organic farm the other week we discovered nasturtiums being grown around other vegetables, as they are a wonderful deterrent for various pests. I like them, however, for their colour and flavour. They go really well with the last of the English asparagus.
200g mixed salad leaves
8 nasturtium flowers
1 bunch English asparagus, trimmed and blanched
12 quail eggs, boiled for 2 minutes and peeled
150g white tuna
Classic vinaigrette
1 Divide the salad leaves between four serving plates and arrange the flowers, asparagus, quail eggs and tuna on top.
2 Drizzle over a little vinaigrette and serve.