We returned to Switzerland earlier this week only to find our kitchen garden hideously overgrown. Time to turn the green treasures into something beautiful.
Halve the squash still attached to the flower. Sear in olive oil and season with fleur de sel. Spread with cream cheese and decorate with baby leaves of basil, mint, lemon balm, thyme, cress, wood-sorrel and lemon beebrush as well as rose petals.