Ingredients

• 1 cup/250 ml dried hibiscus flowers
• 2 tomatoes, seeded and sliced
• 1 bunch fresh cilantro leaves
• 1 head iceberg lettuce, torn
• 1 onion, thinly sliced
• Salt and freshly ground black pepper
• 1/2 cup/125 ml olive oil
• 1/4 cup/60 ml white wine vinegar
• 1 tablespoon/15 ml Dijon mustard
• 1 clove garlic, minced
• Salt and freshly ground black pepper

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Instructions

1. In a pot of boiling water, cook the hibiscus flowers for 20 minutes. Strain and set aside. For the dressing, in a bowl, whisk together the olive oil, vinegar, mustard and garlic. Thin with a little water if necessary. Season with salt and pepper. Set aside. In a bowl, mix the tomatoes, cilantro leaves, lettuces and onions with the drained hibiscus flowers. Add some dressing and mix again. Season with salt and pepper.