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

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

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.