Recipe: Scarlet Salad

The combination of mango chutney and lemon juice gives this salad a sweet, zingy flavour to contrast with the bitter crunch of red cabbage

In the first of three ideas to inspire you for summer salads, Baz Nichols talks us through a fantastic Scarlet Salad (4 portions).


1/4 Finely Shredded Red Cabbage

1/2 pack of Heirloom / Baby Tomatoes

2 Fresh Tomatoes

1/4 Red Spring Onion, finely chopped

3 Radishes sliced

Good pinch of Blackthorn Salt and Black Pepper

1/2 teaspoon Poppy Seeds

Dressing: combine:  

2 teaspoons Mango Chutney

2 teaspoons Extra Virgin Olive Oil

a few stems of Vertegrow Chives, finely chopped

Squeeze of Lemon Juice

Combine all and Garnish with Vertegrow Super Salad Mix