• Serves: 4
• Prep: 20mins
• Cook: 5mins

For the salad:

• Baby spinach
• Handful of edible flowers, available from most farmers markets and speciality grocers
• 1 sliced cucumber
• 3 radishes, thinly sliced

For the vinaigrette:

• 2 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• Juice of half an orange
• Salt and pepper, to taste

For the bruschetta:

• Loaf of crusty sourdough bread
• 400g goat’s cheese
• 2 tablespoons honey
• Fresh dill
• Edible flowers

For the raspberries:

• 2 cups raspberries
• Juice of 1 lemon
• 1 tablespoon honey
• 3 basil leaves, finely chopped

To assemble the salad, layer spinach, cucumber and radish in a bowl. Top with edible flowers and set aside.

Combine all vinaigrette ingredients in a jar, pop the top on and shake to fully combine. Drizzle salad with dressing just before serving.

Mix together the goat’s cheese, Honey and chopped dill in a small bowl until the mixture is a smooth, spreadable consistency.

Season well with salt and pepper. Spread the mixture on toasted sourdough.

Drizzle with extra honey and top with edible flowers. For a more savoury treat, add smoked salmon instead of honey and top with capers. Finally, wash the raspberries and place in a large serving bowl.

In a smaller bowl, whisk together the lemon juice, honey and basil. Drizzle dressing over the fruit and serve immediately.

Serve this refreshing spread in our Euphemia Henderson range, a finish with a tart glass of rosè for the perfect Spring afternoon.