The Ultimate Chopped Salad
23rd Jul, 2018


  • 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

Equipment required:

  • Small frying pan
  • Mixing bowl
  • Whisk

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.


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.

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