Flor de Jamaica dressing:
1/2 cup Flor de Jamaica (hibiscus flowers)
1 tbsp honey or sugar
4 spring onions, cut into rings
Apple cider vinegar (approx. 20ml)
2 to 3 tbsp olive oil (approx. 40ml)
Salt & pepper to taste
Salad:
250 grams bacon
1/2 cup walnuts, chopped (optional)
50 grams goat cheese, crumbled (optional)
½ cup cooked and drained hibiscus flowers (Flor de Jamaica)
cornflour
sugar
1 bag of fresh spinach
Dressing:
Boil the Flor de Jamaica with 2/3 cup water and reduce to 2 tablespoons. Drain, set the flowers aside and mix the reduction well with the onion, honey or sugar, cider vinegar, salt and pepper in a jar.
Salad:
Squeeze the cooked hibiscus flowers well to remove all the liquid. Sprinkle with cornflour and fry in hot olive oil until crispy. Important: if the heat is too high, the flowers will become bitter. Drain on kitchen paper, sprinkle with sugar and set aside.
Cut the bacon into small pieces and fry until golden.
Wash and dry the spinach and place in a salad bowl. Pour the dressing over the spinach and toss to combine.
Sprinkle the caramelised hibiscus flowers, bacon bits, walnuts and cheese over the salad and serve!
Tip: Substitute pine nuts or cashews for the walnuts, or Oaxaca cheese for the feta.
