Herbs & flowers
Try ice cubes in a green gazpacho. Freeze a mix of basil leaves, mint leaves and edible flowers such as pansies and nasturtiums into ice cube trays with water. Blitz a 160g bag of watercress, rocket and spinach salad,
1 tbsp fresh pesto, a handful mint leaves, 1 ripe avocado, 200g Greek yogurt and 2 tbsp sherry vinegar in a food processor until smooth. Garnish with a few basil leaves, a drizzle of olive oil and the ice cubes.