Tomato and nasturtium salad with elderflower dressing
Serves: 4 as a side
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Tomato and nasturtium salad with elderflower dressing
Serves: 4 as a side
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
102Kcal
Fat
6gr
Saturates
1gr
Carbs
11gr
Sugars
11gr
Fibre
1gr
Protein
1gr
Salt
0gr
Ingredients
- a good handful of young nasturtium leaves (or rocket)
- a good handful of nasturtium flowers
- a handful of basil leaves
- 2 generous handfuls of mixed cherry tomatoes, quartered (about 175g)
- a handful of raisins (about 30g)
- a handful of good black olives, pitted and halved (about 50g)
For the dressing
- 2 tbsp elderflower cordial
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
Step by step
Get ahead
Prepare up to 2 hours before, dressing the salad just before serving.
- Combine the salad ingredients by hand with care, arranging them across a serving plate.
- Whisk the cordial, vinegar and some seasoning together, then add the oil and whisk into an emulsion. Drizzle over the salad, season and serve.
