Wash all the vegetables to make sure there is no dirt hiding about.
Take the leaves from the stem of the Gem lettuce and place them around a large serving plate, evenly dispersed. If you have a small plate, feel free to layer the lettuce.
Finely slice the radish and halve the cherry tomatoes, then scatter around the lettuce.
Using a vegetable peeler, peel long strips of the purple and Dutch carrots. Add strips to the top of the lettuce.
Remove the stems from the snow peas and peel open to reveal the pods on the inside. Place around the lettuce along with the already podded peas.
Cut the peach in half and then again into 8ths before placing around the lettuce leaves. Finally, add the flowers and microgreens (if using), and serve with the dressing.
To make the dressing, place all the ingredients into a jar and shake until combined. Drizzle over the top as much as you need, leaving the rest as spare.
