Bruschetta with edible flowers

1.

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

2.

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

3.

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.

4.

Drizzle with extra honey and top with edible flowers. For a more savoury treat, add smoked salmon instead of honey and top with capers.

5.

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.

Images and recipe provided by Maxwell & Williams. Serve this refreshing spread in their Euphemia Henderson range, a finish with a tart glass of rosè for the perfect Spring afternoon.

For more spring entertaining inspiration, click here.