Chilled cucumber & prawn skewers
Thread crunchy cucumber and juicy prawns onto skewers to make elegant canapés - perfect for an al fresco dinner party
Chopped allotment salad
Serves 10
Easy
Prep:
No cook
This crunchy side salad is packed with garden vegetables and makes a brilliant addition to a buffet - serve in teacups for a British twist
Skip to ingredients
- 200g frozen peascooked or defrosted
- 1 cucumberdiced
- 12 radishestopped and tailed, then chopped
- 3-4 celery sticksdiced
- small pack chives
- 1 punnet cress
- small pack mintleaves only
- 3 Baby Gem lettuces
- a few edible flowersfrom the garden such as nasturtiums, borage, lavender and chive flowers, (optional)
For the dressing
- 2 shallotsfinely diced
- 2 tbsp elderflower cordial
- 2 tbsp limejuice
- 2 tbsp cider vinegar
- 3 tbsp rapeseed oil
Nutrition: per serving
- kcal74
- fat4glow
- saturates0g
- carbs6g
- sugars5g
- fibre3g
- protein2g
- salt0g
Method
step 1
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.
step 2
Lightly toss together the peas, cucumber, radishes and celery. Snip in the chives and cress, and scatter over the mint.
step 3
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.
step 4
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.
