- from your plots to pans -






An “anything goes” Garden Salad

A garden salad can include ANYTHING you've got in the garden (as long as you know what it is and it isn’t poisonous!) Chives, nasturtiums (leaves & flowers), freshly picked peas  and the odd pea shoot, young dandelion leaves or even chickweed if you have it growing on your paths. You can also include any herbs of your choice especially old favourites like mint.

If you're behind with the weeding, don't worry. It's surprising how many weeds, including the now ubiquitous and widely cultivated rocket, are edible, but make sure you KNOW what you’re picking – if in doubt, leave it out or do some research. Make sure you always wash and dry salad leaves from the garden.


Serves a family of 4


you'll need -

  1. 120-150g small salad leaves like the above named, washed and dried

  2. Peas and beans, spring onions, radishes and home-grown tomatoes all make good additions

For the Dressing

  1. 2 tbsp cider vinegar

  2. 1 tsp Dijon mustard

  3. 6-7 tbsp rapeseed oil, or half vegetable and half olive oil

  4. Salt and freshly ground black pepper



  • Whisk the ingredients together for the dressing and season.

  • Dress the leaves and mix well.