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Mini Focaccia with Colourful Summer Flower and Herb Salad


Difficulty: Medium

Servings: 4

Preparation Time: 15mins

Cooking Time: 30 mins

Download Recipe


For the Mini Focaccia: For the Summer Flower and Herb Salad: For the vinaigrette:
  • 300g of flour and a little extra for flouring the work surface
  • Salt
  • 60 ml of olive oil
  • 200 g of fie cooked ham
  • 200 g of carrots
  • 200 g of green asparagus (or celery sticks)
  • 6 thyme sprigs
  • 4 tablespoons of Ricotta
  • Pepper
  • 1 egg yolk
  • Coarse sea salt
  • 250 g of colourful chard
  • 2 tablespoons of olive oil
  • 1 handful baby leaf lettuce
  • 1 bunch mixed summer herbs (e.g.: parsley, oregano, tarragon, chickweed, garden cress, chervil, etc.)
  • 1 handful edible summer flowers (e.g. cornflowers, marigolds, dahlias, roses, herb folwers, courgette flowers, etc.)
  • 1 small garden cucumber
  • 3 tablespoons of lemon juice
  • 1 tablespoon of lemon marmalade
  • 2 teaspoons of Dijon mustard
  • Salt, pepper
  • 2 tablespoons of grated Parmesan
  • 75 ml of olive oil


1. Rinse chard and drain. Remove stems and cut diagonally into 2 cm pieces. Cut leaves into strips 2 cm wide. In two small saucepans, braise leaves and stems separately with 1 tablespoon olive oil, 1 tablespoon water and a pinch of salt. The stems will take about 4 minutes, and the leaves only 2 to 3 minutes. Remove from heat, transfer to a bowl and let it cool.

2. Rinse and clean lettuce and herbs and pluck off leaves. Rinse flowers carefully carefully and only if absolutely necessary so that they remain intact. Peel cucumbers, cut lengthwise into quarters and slice finely with the MaxxiMUM kitchen machine's continuous shredder attachment.

3. Combine lemon juice, lemon marmalade, 5 tablespoons water (or stock) and mustard in the MaxxiMUM kitchen machine and season with salt and pepper. Add Parmesan cheese and olive oil and purée finely until the dressing becomes creamy. Season to taste.

4. Marinate chard in a little dressing. Season herbs, lettuce and cucumbers with a little salt and pepper and marinate. Arrange on plates, sprinkle with lots of flowers and serve immediately.

Tip: Goes well with Italian bread or fresh focaccia.

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