Summer garden salad
- Easy
Ingredients
For the salad
- 350g New potatoes
- A small handful of fresh peas
- A large handful of Baby rainbow chard and/or baby beetroot leaves
- 10 Radishes, halved
- A sprig of fresh lemon balm, leaves picked
- A sprig of garden mint, leaves picked
- A small handful of pea shoots
- 2 Chive flowers broken into individual florets
For the dressing
- 1tbsp Dijon mustard
- 1tbsp Apple cider vinegar
- 1tsp Honey
- 3tbsp Sunflower oil
Method
- STEP 1
Boil the potatoes in a pan of salted water for around 15 minutes until cooked. Drain and set aside to steam-dry and cool.
- STEP 2
To make the dressing, whisk the Dijon mustard, apple cider vinegar, honey and sunflower oil together with a pinch of sea salt until emulsified.
- STEP 3
To assemble the salad, start by halving the potatoes and arranging them across the middle of each plate, leaving a little space between each one. Fill in the gaps with the baby chard and/or beetroot leaves and intersperse with radishes. Scatter the peas, and tear over the lemon balm and mint leaves. Finish with a sprinkling of pea shoots and a flutter of chive flowers. Season with a few cracks of black pepper and drizzle over the dressing. Serve immediately, with crusty bread.
