Skip to main content

23 Jul, 2018

The Ultimate Chopped Salad

With summer in full swing, there is one dish that is now guaranteed to feature regularly on my lunch and dinner, a classic chopped salad. The key to a good chopped salad is in the dressing and I love to use a classic honey and mustard. I top this with some toasted pumpkin and sunflower seeds for some extra savouriness and crunch.

Recipes

Equipment

Small frying pan
Mixing bowl
Whisk

Ingredients

Serves 2
1 corn on the cob
1 cos lettuce
100g mushrooms, sliced
100g radishes, quartered
100g cherry tomatoes, halved
1 cucumber, diced
100g sunflower seeds
50g pumpkin seeds

For the dressing
1tbsp Dijon mustard
1tbsp English mustard
½ tsp. turmeric
1 tbsp honey
2 tbsp rapeseed oil
1 pinch Malden salt
1 pinch cracked black pepper

Method

With summer in full swing, there is one dish that is now guaranteed to feature regularly on my lunch and dinner, a classic chopped salad. The key to a good chopped salad is in the dressing and I love to use a classic honey and mustard. I top this with some toasted pumpkin and sunflower seeds for some extra savouriness and crunch.


Method

1. Wash all of the veg. Remove the outer leaves of the corn and holding the top gently slice off the kernels and discard the centre. Finley slice the cos lettuce and place in a bowl with the rest of the ingredients.

2. In a small frying pan toast the seeds on a medium heat and scatter them over the salad.

3. To make the dressing, mix the mustard and honey together in a bowl then gradually add the oil and whisk together. Season with salt and pepper. Mix everything together and serve.



Close Popover

It’s cool to be kind. And to be one of our subscribers.

Pop in your email to sign up to our weekly digest – the only place to hear about exclusive offers, as well as delicious, healthy recipes and content you actually want to read.