Summer salad

As the summer harvest begins, our beneficiary, Horatio’s Garden, share the recipe for a seasonal salad. Utilising all the fresh goodness growing in the garden, this mouthwatering salad is a great healthy treat – on its own or as a side dish.


  1. Mix all dressing ingredients in a large jug
  2. Wash all leaves, flowers and vegetables
  3. Thinly slice carrots, courgette and radish
  4. Chop the cucumber into small pieces and chop the tomatoes if they are not cherry tomatoes
  5. Arrange some of your larger leaves as a bed on the base of your dish
  6. Cut up medium sized leaves with scissors
  7. Place chopped and sliced ingredients and small leaves and herbs in a large bowl, add dressing to taste and stir
  8. Add this to your bed of lettuce, add toppings, decorate with flowers


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  • Mixed leaves: oakleaf lettuce, rocket, baby sorrel leaves and romaine lettuce
  • Herbs: fennel, chives, coriander, garlic chives, parsley
  • Mixed edible flowers: nasturtium, calendula, viola, blackcurrant sage, mustard flowers, male courgette flowers
  • Carrot
  • Courgette
  • Cucumber
  • Radish
  • Tomatoes
  • Toppings: a selection of sesame seeds, sunflower seeds, sliced olives, artichoke hearts in oil, roughly chopped sun-dried tomatoes, a spoonful of yeast flakes, sliced marinated or flavoured tofu - Taifun tofu is delicious


For the dressing

  • 6tbsp extra virgin olive oil
  • 4 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp maple syrup
  • 1 clove sliced garlic
  • 2 sliced spring onion (we have ‘Kyoto Market’ green leaf spring onion, and ‘Feast’ white stem spring onion)


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