Green salad - allotment recipes

Today, I'm sharing a simple yet special recipe straight from my allotment. While this green salad may appear typical at first glance, it holds a special place in my heart. Using freshly picked vegetables and herbs from my own organic garden elevates the flavour to a whole new level, surpassing anything store-bought. 

For this salad, I incorporated the following allotment treasures:

mild green chillies

mint leaves

fresh thyme

parsley

cucumber

The only store-bought ingredients were olive oil, tomato, and iceberg lettuce. To add a tangy twist, I included  some Italian salad seasoning and a drizzle of pomegranate molasses. 

This salad was delightful on its own, but my hunger led me to create a side of my hubby's yummy humus. He simply jazz up all ingredients in a food processor: a can of chickpeas, 3 tbsp tahini, 1 tbsp Greek yogurt, paprika powder, garlic powder, salt, and olive oil. Served with flatbread. 

As I savored each bite, I couldn't help but appreciate the sweat, tears, and effort that went into fixing and growing my allotment, where I spend countless hours nurturing these greens to perfection. We enjoyed this vibrant spread with flatbread and olives, a testament to the love and dedication poured into our homegrown delights. 

Enjoy!