Chopped allotment salad

• frozen peas↗200g g

  cooked or defrosted

• cucumber↗1

  diced

• radishes↗12

  topped and tailed, then chopped

• celery sticks↗3-4

  diced

• chivessmall pack
• punnet cress1
• mint↗small pack

  leaves only

• Baby Gem lettuces↗3
• edible flowersa few

  from the garden such as nasturtiums, borage, lavender and chive flowers, (optional)

• shallots↗2

  finely diced

• elderflower cordial↗2 tbsp tbsp
• lime↗2 tbsp tbsp

  juice

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

Step-by-step instructions

1. 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. 2

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

3. 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. 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.