Dressed Allotment Salad Food

CHOPPED ALLOTMENT SALAD

Steps:

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

SUMMER ALLOTMENT SALAD WITH ENGLISH MUSTARD DRESSING

Steps:

• Bring a pan of salted water to the boil, simmer the potatoes for about 10 mins until tender, then leave to steam-dry until warm.
• Meanwhile, whisk together all the dressing ingredients, then halve the warm potatoes and toss through the dressing. Take the potatoes and other ingredients to the picnic separately, then toss everything together to serve.

ALLOTMENT SALAD

Steps:

• To make the dressing, combine all the ingredients in a bowl and season well.
• Bring a pan of salted water to the boil and fill a bowl with iced water. Cook the asparagus for 2 mins, then transfer to the iced water with a slotted spoon. Cook the beans for 4 mins and repeat, then do the same with the broccoli (cook for 2½ mins) and peas (cook for 1 min). Drain and pat dry with kitchen paper.
• Tip into a bowl with the radishes, cabbage, spring onions and mint. Serve the dressing on the side.

EASY SALAD DRESSING

Steps:

• Spoon the mustard into a bowl and slowly whisk in the oil with a small whisk. Gradually add the vinegar and 1 tsp of water to make a creamy looking dressing. Season with the sugar and a generous pinch of salt. Will keep in a sealed jar for up to a month, but must be whisked again before serving.