Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

To prepare the vegetables for the salad, start by removing the vein from each kale leaf. Bunch a couple of leaves together and shred the kale into thin slices with your chef’s knife.

Remove the tops of the radishes and slice them thinly.

Shave fennel thinly on a mandoline, or alternatively slice very finely with a chef’s knife.

Cut the ends off of the snap peas, and cut them on a bias into 3 pieces.

Bring a pot of water to a boil, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason it well with salt. Blanch peas for about 1 minute and then put them into cold water to stop them cooking.

Chop garlic very finely with a rasp, or alternatively chop with a chef’s knife.

Remove Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest of lemon with a rasp, and cut lemon in half. Squeeze as much juice as possible out of the lemon, and discard the peel and seeds.

Measure out hemp hearts, edible flowers, grapeseed oil and honey.

To make the dressing, add honey, lemon juice, and garlic. Whisk together well. Continue to whisk and slowly add the oil in a thin stream until salad dressing is well mixed together. Season with salt to taste.

In a large bowl, combine shredded kale, fennel, radish, and peas. Add dressing and toss together. Garnish with hemp hearts and edible flowers.