Garden greens salad

Ingredients

Peas, frozen, boiled

50 g

Bottle Green Elderflower Cordial, Diluted

5 ml, diluted

Lettuce

1 individual, gem

Cucumber

¼ portion(s), medium, halved lengthways, deseeded and sliced

Celery, Raw

½ stick(s), thinly sliced

Spring Onions

1 medium, trimmed and thinly sliced

Mint, Fresh

1 sprig(s), torn

Mustard Cress

1 tablespoon(s)

Vinegar, All Types

1¼ teaspoon(s)

Garlic

½ clove(s)

Dried Mixed Herbs

¼ teaspoon(s)

Co-op Extra Virgin Olive Oil

¼ tablespoon(s)

Mustard Powder

⅛ teaspoon(s), level

Instructions

1. Bring a small pan of water to the boil, add the peas and cook for 2 minutes, then drain and set aside.
2. 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.
3. Toss to combine, then scatter over a small handful of salad cress and serve.

Notes

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.