I have an elderflower tree in my garden so most years, I make my own cordial. Even if I don’t have time, the fragrance that drifts towards my kitchen is gorgeous. Luckily, shop bought cordial is equally perfect for bringing a floral sweetness to this mustardy vinaigrette that really makes the flavour of the salty halloumi pop. Swap in salmon or chicken if you don’t fancy halloumi or just use the dressing on regular salads.

Method:

Topics:

Ingredients

Name: Halloumi and elderflower summer salad
Ingredients: 200g pack sugar snap peas; 200g pack green beans; 225g pack haloumi, drained and sliced into 1cm-thick slices; 1 tbsp extra virgin olive oil; 250g Breakfast radishes (or regular ones), halved horizontally; 3 spring onions, sliced; 1 bulb radicchio, leaves separated; 2 Little Gems (or 1 Romaine lettuce) torn; 1 tin of chickpeas (drained and rinsed); 10 - 15g mint, leaves picked; 15g toasted flaked almonds For the dressing:; 2 tbsp elderflower cordial; 2 tbsp extra-virgin olive oil; 4 tsp apple cider vinegar; 2 tsp Dijon mustard; Salt and black pepper

200g pack sugar snap peas
200g pack green beans
225g pack haloumi, drained and sliced into 1cm-thick slices
1 tbsp extra virgin olive oil
250g Breakfast radishes (or regular ones), halved horizontally
3 spring onions, sliced
1 bulb radicchio, leaves separated
2 Little Gems (or 1 Romaine lettuce) torn
1 tin of chickpeas (drained and rinsed)
10 - 15g mint, leaves picked
15g toasted flaked almonds

For the dressing:
2 tbsp elderflower cordial
2 tbsp extra-virgin olive oil
4 tsp apple cider vinegar
2 tsp Dijon mustard
Salt and black pepper