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