12 |
red witlof leaves, bases trimmed |
1 cup |
watercress leaves and flowers |
1/3 cup |
chervil leaves |
1/3 cup |
snow pea tendrils |
1/4 cup |
basil leaves |
1/4 cup |
thai or purple basil leaves |
1/4 cup |
chocolate mint leaves |
4 |
firm, but ripe, figs, peeled and quartered |
3 |
french cocktail radishes, halved lengthways |
200g |
Labneh, strained for 12 hours |
|
edible flowers, such as borage, or nasturtiums, to garnish |