Sunflower Recipe

Wash the cherry tomatoes thoroughly under cold water. Cut them in halves and set aside.

Peel the cucumber, then slice it into thin rounds. Set aside.

Wash the bell pepper, remove the seeds, and slice it into thin strips. Set aside.

Peel the carrot and slice it into thin rounds or sticks. Set aside.

Wash the radishes and slice them into thin rounds. Set aside.

Wash the fresh basil and parsley under cold water. Pat them dry with a clean towel.

Chop the basil and parsley finely using a sharp knife. Set aside.

In a small bowl, combine the olive oil, lemon juice, honey, salt, and black pepper.

Whisk the ingredients together until well combined and emulsified.

Create the Sunflower

On a large serving platter, arrange the prepared vegetables in a circular pattern, mimicking the petals of a sunflower. Start with the cherry tomatoes and cucumber at the outer edge, followed by bell pepper, carrots, and radishes towards the center.

Sprinkle the chopped basil and parsley over the arranged vegetables.

Drizzle the prepared dressing over the entire arrangement.

Optional: Garnish with additional herbs or edible flowers for a more decorative look.