Chopped allotment salad
- Preparation and cooking time
- No cook
- 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
- 200g frozen peas , cooked or defrosted
- 1 cucumber , diced
- 12 radishes , topped and tailed, then chopped
- 3-4 celery sticks , diced
- small pack chives
- 1 punnet cress
- small pack mint , leaves only
- 3 Baby Gem lettuces
- a few edible flowers from the garden such as nasturtiums, borage, lavender and chive flowers, (optional)
For the dressing
- STEP 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.
- STEP 2
Lightly toss together the peas, cucumber, radishes and celery. Snip in the chives and cress, and scatter over the mint.
- STEP 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.
- STEP 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.