Chopped Allotment Salad Recipes

Steps:

• 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.
• Lightly toss together the peas, cucumber, radishes and celery. Snip in the chives and cress, and scatter over the mint.
• 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.
• 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.

Steps:

• Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.
• Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.
• Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.

Steps:

• To make the dressing, combine all the ingredients in a bowl and season well.
• Bring a pan of salted water to the boil and fill a bowl with iced water. Cook the asparagus for 2 mins, then transfer to the iced water with a slotted spoon. Cook the beans for 4 mins and repeat, then do the same with the broccoli (cook for 2½ mins) and peas (cook for 1 min). Drain and pat dry with kitchen paper.
• Tip into a bowl with the radishes, cabbage, spring onions and mint. Serve the dressing on the side.