Chopped allotment salad

This crunchy side salad is packed with garden vegetables and makes a brilliant addition to a buffet – serve in teacups for a British twist

200g frozen peas, cooked or defrosted
1 cucumber, diced
12 radishes, topped and tailed, then chopped
3-4 celery stick, diced
small pack chives
1 punnet cress
small pack mint, leaves only
3 Baby Gem lettuces
a few edible flowers from the garden such as nasturtiums, borage, lavender and chive flowers, (optional)
2 shallots, finely diced
2 tbsp elderflower cordial
2 tbsp limes juice
2 tbsp cider vinegar
3 tbsp rapeseed oil

Mix all the dressing ingredients together with a little seasoning – the easiest way is to pop everything in a jar and give it a good shake.
Lightly toss together the peas, cucumber, radishes and celery. Snip in the chives and cress, and scatter over the mint.
Pop a lettuce leaf or 2 into 10 teacups (or arrange in a big salad bowl), then chop the remaining leaves and mix these through the rest of the salad. Divide between the cups, and chill until ready to serve.
To serve, scatter over the edible flowers, if you like, and drizzle a little dressing over the salads – or put out the jar of dressing for everyone to help themselves, just give it another good shake first.