What I most love to eat in the period between spring and summer are salads made with multiple ingredients. From the classic lettuce with vegetables, to rice or pasta to salads, to more particular and exotic mixes. This Morrocan carrot and chickpea salad, found on 101 Cookbooks
, is flavored with various fresh herbs, with a sweet note given by prunes or dates at your choice, and the delicate flavor of dried rose petals. A curious combination of flavors that I can’t wait to try.