Nothing beats herbs and vegetables grown in the fresh air! I use as much as possible straight from my own garden. By far the shortest distance from plant to plate, resulting in the freshes possible taste. Vegetables and herbs are the tastemakers in this salad. Because of the combination of beautiful products, a dressing is not needed. Prepare this salad in, or as close as possible to, your own garden. Pick the herbs at the last moment and add them to the salad straight away. It will make you feel rich!
Cook the pasta according to directions in plenty of water with a pinch of salt until 'al dente'. Drain the pasta, add a tablespoon of olive oil and shake well. Leave to rest until further use. Wash the leeks and cut them into rather large pieces. Mix the honey with the vinegar then marinate the leeks for about 15 minutes in the honey-vinegar mixture. Roast the leeks quickly on all sites on a grill (or in a dry skillet) Do not use any oil! Caramelize the leeks, making sure you don't cook them. Leave to rest until further use. Wash the lettuce if necessary and dry well. Don't cut it up. Cut the grapes and olives in half. Wash the cucumber and cut it into pieces. Cut the onion into thin slices. Toast the sunflower seeds in a dry frying pan or in the oven. Stay close, they toast very fast! Drain the sun-dried tomatoes, if necessary and pat them dry. Then cut them into strips. Check the seasoning for bugs or other unwanted inhabitants. I prefer not to wash them, especially herbs from my own garden. Pick the leaves which I prefer to serve whole or slightly torn (rather than cut.)
Tips from the author
Arrange the lettuce on a platter. Place the pasta on a pile in the middle. Now arrange all prepared vegetables, except the tomatoes, herbs and sunflower seeds, over the platter. Arrange the tomatoes and sunflower seeds over the salad. Finally, add the fresh herbs. Serve immediately! Of course this has to be served in the garden ;-)