Chopped allotment salad

Chopped allotment salad

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(1 ratings)

Prep: 15 mins No cook

Easy

Serves 10
This crunchy side salad is packed with garden vegetables and makes a brilliant addition to a buffet - serve in teacups for a British twist

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal74
  • fat4g
  • saturates0g
  • carbs6g
  • sugars5g
  • fibre3g
  • protein2g
  • salt0g
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Ingredients

  • 200g frozen peas, cooked or defrosted
  • 1 cucumber, diced
  • 12 radishes, topped and tailed, then chopped
    Radish

    Radish

    rad-ish

    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
    Mint

    Mint

    mi-nt

    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
    Shallot

    Shallot

    shal-lot

    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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp cider vinegar
  • 3 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

Method

  1. 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.

  2. Lightly toss together the peas, cucumber, radishes and celery. Snip in the chives and cress, and scatter over the mint.

  3. 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.

  4. 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.

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Comments (1)

Minoo's picture
2.5

The dressing to for this salad is perhaps the most interesting part, combining elderflower cordial with otherwise standard ingredients. As I had some cordial at home I gave it a go and although it didn't come through strongly it did add a touch of sweetness to the salad.

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