Chopped Allotment Salad
Equipment
- Chopping board or surface
- Sharp knife see 'Tip'
- Bowl
- Measuring Spoons
- Jar or small bowl
Ingredients
Salad
- 1 small carrot scrubbed (about 100g), halved lengthways
- 10 radishes trimmed then halved
- 1/2 cucumber halved lengthways
- 1 medium tomato sliced or 5 cherry tomatoes, halved
- 4 spring onions trimmed
- 1 little gem lettuce washed and root removed
- Handful fresh mint
Dressing
- 1 tbsp. cider/white wine vinegar
- 6 tbsp. unrefined rapeseed/olive oil
- 2 tsp. wholegrain/Dijon mustard
- 1 tsp. honey
- 1/4 tsp. salt
To Serve
- Handful pumpkin/sunflower seeds optional
Instructions
- Add all of the salad ingredients to a large chopping board and roughly chop into 1 cm size chunks. Pop the chopped veg in a large bowl.
- Either add all of the dressing ingredients to a small clean jam jar and shake well, or whisk together in a small bowl. Pour over a couple of tablespoons over the salad just before serving then sprinkle over the pumpkin/sunflower seeds if using. You can always add a little more if needed. You want the dressing to just coat the salad not drown it!
- This salad is best served as soon as you pour over the dressing otherwise, the lettuce tends to go soggy. If serving later, just keep the dressing separate.
Notes
Tip: If you use a large chef’s knife, this is easier as the slight curve of the blade allows you to make a rocking motion. Cutting the veg in half first not only prevents the food from rolling about (so is safer), but also, this makes it easier to chop
This brightly coloured salad is a treat for the eyes and tastebuds. The crunchy veg and seeds along with the tangy dressing and mint makes this dish refreshing and an ideal side salad. Toss through some crumbled feta, chopped cooked bacon/butter beans/chicken/egg with some crusty bread and you have a complete dish