So here is proof that flowers are not only pretty things to look at, they can be the eye candy for your   dish too. Now don’t start picking any flower you come across, check first what’s growing in your garden.  Our rooftop here in Rotterdam still grow flowers and its november! This palette was based on flavours that go so well together. Rainbow beet with punchy black tomatoes and fresh broad beans. The flowers bring in a colour punch and give a slight lavender taste, awesome..

[highlight]INGREDIENTS[/highlight]
serves 4

200g podded broad beans, about (1kg unpodded weight)
300 g mixed cherry tomatoes
2 (rainbow) beets
1 garlic
little bunch of edible flowers
bunch of rocket salad
50 g hazelnuts
honey
extra virgin olive oil
sea salt
ground pepper

[highlight]INSTRUCTIONS[/highlight]

1. Preheat the oven to 180 c. Peel off any excess paper around the edges of the garlic. Cut the top part off, sprinkle with a little salt and oil and wrap in foil. Toss in the oven for 30 to 40 minutes.
2. Clean the beets, rub with some oil, wrap in foil and toss in the oven with the garlic for 40 minutes.
3. Boil a pan of water, add the broad beans and boil for 2-3 mins. Drain and plunge into iced water, leave to cool a little before removing the skins.
4. Cut the  the tomatoes in quarters and put aside.
5 .Once the beets are cooled, remove the skin and cut in slices.
6. Cut the garlic in two or 4.
7. Whisk the honey, olive oil and a good pinch of salt and pepper into a dressing.
8 Toss together the rocket, tomatoes, beets and broad beans.
9. Place the garlic on top, drizzle with some dressing and scatter chopped walnuts and flowers on top.
10. Serve with some Indian naan bread or on its own.