Name: Chopped allotment salad
Prep time: 15 min
Total time: 15 min
Yield: 10
Cuisine: British
Ingredients: 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); 2 shallots finely diced; 2 tbsp elderflower cordial; 2 tbsp lime juice; 2 tbsp cider vinegar; 3 tbsp rapeseed oil

Home
Recipes
Chopped allotment salad

Chopped allotment salad

Sarah Cook

Save recipe

Serves 10

Easy

Prep: 15 mins

No cook

A star rating of 3 out of 5.1 ratingRate

loading...

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

Gluten-free

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chilled cucumber & prawn skewers

A star rating of 0 out of 5.0 ratings

Radishes with whipped goat’s butter & celery salt

A star rating of 0 out of 5.0 ratings

Pomegranate Pimm's

A star rating of 4.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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

2 shallots

finely diced
2 tbsp elderflower cordial
2 tbsp lime

juice
2 tbsp cider vinegar
3 tbsp rapeseed oil

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal74
fat4g

low
saturates0g
carbs6g
sugars5g
fibre3g
protein2g
salt0g

Method

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.

Recipe from Good Food magazine, July 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now