Rose Petal Salad

Description

 * Serves 8

Ingredients

 * 6-8 sweet-scented roses
 * 1 cooked chicken breast
 * 500 g/1 lb cooked prawns
 * 500 g/1 lb lean pork
 * 6 tablespoons fish sauce
 * 2 tablespoons sugar
 * 2 green limes
 * 90 g/3 oz/1/2 cup crushed, roasted peanuts
 * 1 tablespoon dried garlic slices or chips
 * 4 tablespoons sliced crisp-fried shallots
 * 3 fresh red chillies, seeded and finely sliced
 * fresh coriander leaves for garnish

Directions

 * 1) Use roses that are home grown and unsprayed with pesticides.
 * 2) Wash thoroughly under a gentle spray of cold water, then shake off as much water as possible, trying not to bruise the petals. Place on paper towels to dry.
 * 3) Remove bones of chicken breast and cut flesh and skin into fine strips.
 * 4) Shell and devein the prawns and chop into small pieces.
 * 5) Put the pork into a saucepan with 2 tablespoons of the fish sauce and 1 tablespoon of the sugar.
 * 6) Add 2 cups water, bring to the boil, cover pan and cook until pork is well done. Cool, then cut into small dice.
 * 7) Peel the limes very thinly and cut the rind into threads.
 * 8) Combine rind, strained juice of the limes and the remaining fish sauce and sugar, stirring until sugar dissolves.
 * 9) Add pork, chicken, prawns and peanuts and toss well with the dressing.
 * 10) Fry dried garlic on low heat until pale golden. Do not brown or it will become bitter.
 * 11) Drain on paper towels and when cool, crush into small pieces. Salad may be prepared ahead up to this point.
 * 12) Add garlic, fried shallots, half the rose petals and chilli slices to the mixture and toss gently.
 * 13) Pile into bowl or plate lined with greens and scatter with reserved rose petals, chillies and coriander leaves.
 * 14) Serve at once.