Garden greens salad
Peas, frozen, boiled
Bottle Green Elderflower Cordial, Diluted
5 ml, diluted
1 individual, gem
¼ portion(s), medium, halved lengthways, deseeded and sliced
½ stick(s), thinly sliced
1 medium, trimmed and thinly sliced
1 sprig(s), torn
Vinegar, All Types
Dried Mixed Herbs
Co-op Extra Virgin Olive Oil
⅛ teaspoon(s), level
- Bring a small pan of water to the boil, add the peas and cook for 2 minutes, then drain and set aside.
- In a small bowl, combine 1 tablespoon Vinaigrette (see notes) and the elderflower cordial, then set aside. Tear the lettuce into bite-size pieces, then scatter over a plate and top with the cucumber, the peas, celery stick, spring onion and a few torn fresh mint leaves.
- Toss to combine, then scatter over a small handful of salad cress and serve.
To make the vinaigrette, put the cider vinegar, oil, mustard powder, garlic and herbs in a clean jar along with 1 tablespoon water. Season well, then screw on the lid and shake vigorously until combined.