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Chopped allotment salad

Chopped allotment salad

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  • Preparation and cooking time
    • Prep:
    • 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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
low infat4g


  • 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


  • 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

Goes well with


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