- 200g frozen peas, cooked or defrosted
- 1 cucumber, diced
- 12 radishes, topped and tailed, then chopped
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 3-4 celery sticks, diced
- small pack chives
- 1 punnet cress
- small pack mint, leaves only
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 3 Baby Gem lettuces
- a few edible flowers from the garden such as nasturtiums, borage, lavender and chive flowers, (optional)
For the dressing
- 2 shallots, finely diced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 tbsp elderflower cordial
- 2 tbsp lime juice
The same shape, but smaller than…
- 2 tbsp cider vinegar
- 3 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Mix all the dressing ingredients together with a little seasoning – the easiest way is to pop everything in a jar and give it a good shake.
Lightly toss together the peas, cucumber, radishes and celery. Snip in the chives and cress, and scatter over the mint.
Pop a lettuce leaf or 2 into 10 teacups (or arrange in a big salad bowl), then chop the remaining leaves and mix these through the rest of the salad. Divide between the cups, and chill until ready to serve.
To serve, scatter over the edible flowers, if you like, and drizzle a little dressing over the salads – or put out the jar of dressing for everyone to help themselves, just give it another good shake first.