Cider Vinegar Pepper Flower Salad

Today I only had one fairy cake and half a slice of carrot cake. I am practically a clean eating princess. My body is a temple (mostly in spatial terms, with room for a community hall and a multi-storey car park). To celebrate, I made this rather photogenic salad. Then I celebrated celebrating with some peanut butter chocolate. 

Courtesy of my ma, I also got showered, put on make up, and managed to take a flattering and heavily filtered selfie. Combined with the salad, I felt very smug and like a good blogger. 

Mister Baby sensed this and so decided to do the most epic poop. Another vest devastated, we stripped him off, at which point he decided not only to roll in the poo but also to pee on the mat. The wee flowed back up the mat, collecting poo residue en route, into his hair. After an impromptu bath in the sink, he decided he wanted a feed, but not so badly that he didn’t unlatch and get milk all over the already piss soaked bed. So #instaworthy.

Before I washed at least three types of bodily excretion and baby wotsits off my beloved son


TIME 15 minutes


1 bag of mixed salad leaves

10 cherry tomatoes

4 mini peppers or 1 normal red or yellow bell pepper

1 red chilli

1 avocado 

A small handful of blueberries 

A small handful of roasted hazelnuts 

1/3 cup of cider vinegar

1 tablespoon of olive oil

1 tablespoon of honey or agave syrup 

1 teaspoon of toasted sesame oil 

1/2 teaspoon each of coarse ground black pepper and salt 

Adorable tiny peppers


Throw the salad leaves into a large dish.

Deseed the peppers and put them under the grill for five minutes, turning regularly until the skin has begun to blister. If you are using tiny peppers, cut from the top downwards, stopping just short of the bottom. Do this four times to create four “petals”. If you are using a bigger pepper, cut this into separate triangular petals. Arrange on the salad leaves. 

Cut the avocado into thin wedges and arrange two next to each pepper flower to make “leaves”. Place two hazelnuts and a blueberry into the centre of each flower. See picture.

Cut the cherry tomatoes in half and scatter. 

Chop the chilli and some additional hazelnuts and scatter. Add the remaining blueberries.

Make the dressing by mixing the oil, vinegar, honey/agave, and seasoning in a mug and pouring over the salad. Serve immediately. 

Mister Baby with a strong stripe game, matching Grandpoo

4 thoughts on “Cider Vinegar Pepper Flower Salad

  1. Your salad looks amazing. When Little O was smaller we used to say that his Viking name would have been Jack, Destroyer of Vests because so many of them just ended up in the bin.

    I think if I had to write down what I eat in one day no one would believe me…


    1. Thank you! Haha – we use exactly the same name!! How do they do it?

      I think yesterday I ate…
      Porridge with berries
      Scrambled egg and toast
      A gf cake
      Hummus, rice cakes, salad, quorn, a cheese bite thing
      Peanut butter chocolate
      A big bowl of crisps
      An almond curry
      Ice cream

      I’m sure I’ve missed stuff out but it’s masses and a pretty big range from uber healthy to wtf…


      1. So yesterday…

        Blueberries with yogurt
        Pita bread with hummus and tzatziki
        Sweetcorn and feta fritters
        A macadamia nut and dark chocolate bar
        Falafels with halloumi and salad
        A couple of handfuls of pretzels
        2 mini Magnums
        Fudge chocolate

        And that was quite a restrained day…


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s