I'm growing so many herbs and vegetables this year in my vegetable trug. Just being able to walk out of your kitchen door and pick your lunch is hugely satisfying – it's been a huge success, and means we've been practically living off salads!
This particular salad comprises a mixture of herbs and salad leaves – I like to leave my herb leaves whole, so they're more like a salad leaf. I've added chopped radishes, cucumber and peas, plus some chickpeas, but feel free to use your own preferred mix of leaves and vegetables.
I love to serve this salad as a light dinner with some fresh crusty bread, which is ideal for warm summer evenings. If you wanted to bulk it up, you could add some of my Salt & Pepper Tofu, or perhaps some extra grains and pulses.
The dressing is also a great one to have in your repertoire, as it's really easy to whip up, and can be used as a dip for crudités or flatbreads.
SERVES:
4
