Summer garden salad
This is a delicious and adaptable salad that can be eaten as a healthy lunch, made in advance for a picnic, or served with your favourite grilled fish or falafel alongside basmati rice for a light family supper.
Ingredients
🥗 1 medium cucumber
🥗 10 radishes
🥗 1 handful freshly shelled raw peas
🥗 Micro parsley leaves
🥗 Fresh dill
🥗 Pea shoots
🥗 3 tbs olive or sunflower oil
🥗 1 tbs freshy squeezed lemon juice
🥗 Pinch of salt
🥗 Freshly ground pink peppercorns to taste
Method
1. Chop the cucumber and radishes into bite size pieces and place in a bowl, add the peas, pea shoots and herbs and gently combine
2. Either serve immediately, or store in a covered bowl in in the fridge. Use within 24 hours
3. Add the oil to the lemon juice, and season with salt and pepper. Mix the dressing, and add to the salad just before serving.
