2 handfuls alfalfa and broccoli sprouts |
2 handfuls mung bean sprouts |
2 handfuls sunflower salad shoots |
mixed edible flowers |
1 bunch fresh mint, leaves picked |
2 baby courgettes (zucchini), sliced thinly lengthways |
2 red chicory, cut in 1/2 then finely shredded |
1 bunch baby carrots, sliced thinly lengthways |
1/2 fennel bulb, halved and sliced finely |
1 bunch french breakfast radishes, sliced lengthways |
1 head celery, outer stalks and ends removed, halved and finely sliced lengthways |
2 tablespoons french mustard |
4 tablespoons creme fraiche |
1 tablespoon olive oil |
2 to 3 tablespoons white wine vinegar |
sea salt and freshly ground black pepper |
