Best 3 Allotment Salad Recipes

As the summer season arrives, enthusiasm for growing one's own produce reaches new heights. Tending to an allotment garden provides a rewarding experience, and when it comes to harvesting the fruits of your labor, the satisfaction is immeasurable. One way to celebrate your garden's bounty is by creating a delightful allotment salad. This vibrant dish allows you to showcase the freshest ingredients grown with care. With a plethora of vegetables, herbs, and flowers at your disposal, the possibilities for creating a tantalizing salad are endless. Let's embark on a culinary journey to discover the secrets of crafting the perfect allotment salad, a testament to your gardening prowess.

Let's cook with our recipes!

SUMMER ALLOTMENT SALAD WITH ENGLISH MUSTARD DRESSING

Summer allotment salad with English mustard dressing image

Make this potato salad with whatever crunchy vegetables you can get your hands on - fennel, celery and spring onions would also be very welcome additions

Provided by Tom Kerridge

Categories Lunch

Time 35m

Yield Serves 8-10

Number Of Ingredients 10

Ingredients

400g new-season potatoes , scrubbed
2 bunches of French Breakfast radishes , leaves washed
1 red onion , peeled and sliced
1 small cucumber , peeled, deseeded and sliced into half moons
small handful dill fronds , chopped
100ml rapeseed oil
20g English mustard
1 tbsp white wine vinegar
pinch of white caster sugar
1 tbsp mustard seeds , toasted in a dry frying pan

Steps:

Bring a pan of salted water to the boil, simmer the potatoes for about 10 mins until tender, then leave to steam-dry until warm.
Meanwhile, whisk together all the dressing ingredients, then halve the warm potatoes and toss through the dressing. Take the potatoes and other ingredients to the picnic separately, then toss everything together to serve.

Nutrition Facts : Calories 144 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

ALLOTMENT SALAD

Allotment salad image

Make the most of new season's asparagus and radishes in a vibrant salad with a French-style dressing. Great for a barbecue

Provided by Tom Kerridge

Categories Side dish

Time 30m

Yield Serves 8 (or 4-6 with leftovers)

Number Of Ingredients 11

Ingredients

8 asparagus spears, halved
250g green beans , halved
250g long-stem broccoli , chopped into 2cm lengths
200g peas , fresh or frozen
8 radishes , sliced
1 pointed cabbage , shredded
4 spring onions , sliced
handful of mint leaves, chopped
4 tbsp olive oil
1 tbsp Dijon mustard
1 lemon , juiced

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.

Nutrition Facts : Calories 122 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

DRESSED ALLOTMENT SALAD

Dressed allotment salad image

This late-summer salad makes use of veg you can easily grow yourself

Provided by Barney Desmazery

Categories Afternoon tea, Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 40m

Number Of Ingredients 10

Ingredients

400g new potato
4 eggs
300g runner bean , stringed and sliced
85g radish , trimmed and sliced
1 robust lettuce, like Little Gem lettuce or Webb's
2 tbsp olive oil
3 tbsp white wine vinegar
1 tbsp English mustard
142ml tub single cream
pinch cayenne pepper

Steps:

For the salad cream: whisk all ingredients together with a pinch of salt. (Make it several hours ahead and it will thicken naturally.) 2 Cook the potatoes in a large pan of boiling salted water for about 15 mins until tender when prodded with a fork. With about 8 mins left, drop the eggs in and cook together with the potatoes. Drain and set aside to cool, then slice the potatoes and peel the eggs.
Cook the runner beans in boiling salted water for 4-5 mins until just cooked, then drain and refresh in iced water. Drain again and set aside.
Break the lettuce into leaves, wash and spin if necessary. Line a large salad bowl with the leaves, then in a separate bowl toss all the vegetables together with the oil. Pile the vegetables on top, then quarter the eggs and place around the outside. Serve the salad cream on the side for spooning over.

Nutrition Facts : Calories 324 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.29 milligram of sodium

Tips:

Choose fresh, seasonal vegetables. This will ensure that your salad is packed with flavor and nutrients.
Don't be afraid to experiment with different combinations of vegetables. There are endless possibilities, so have fun and see what you like best.
Use a variety of textures in your salad. This will make it more interesting and enjoyable to eat.
Add some protein to your salad to make it a more complete meal. Good options include grilled chicken, tofu, or beans.
Don't forget the dressing! A good dressing can really make or break a salad. Try experimenting with different dressings, or make your own using olive oil, vinegar, and herbs.

Conclusion:

Allotment salads are a delicious and healthy way to enjoy fresh vegetables. They are also a great way to save money on your grocery bill. With a little planning and effort, you can easily grow your own vegetables and make delicious salads all summer long.