How to make chopped summer salad with sweet yuzu dressing

Autumn may be just around the corner, but this colourful bowl of fresh, crunchy vegetables, with a sweet citrus dressing will bring summertime back to your table.

½ large cucumber, seeds removed and diced finely

80g shelled garden peas

100g sweet corn kernels (fresh, frozen or tinned)

½ red pepper, diced finely

½ yellow pepper, diced finely

½ green pepper, diced finely

½ orange pepper, fired finely

1 medium carrot, peeled and diced finely

10 cherry tomatoes, halved

10 radishes, quartered

½ red onion diced finely

For the dressing

10 large basil leaves, finely chopped

4 tablespoons apple cider vinegar

2 tablespoons honey

2 tablespoons extra-virgin olive oil

2 tablespoons yuzu juice

1 teaspoon garlic powder

½ teaspoon salt

1 teaspoon freshly ground black pepper

½ teaspoon red pepper flakes

Put all the vegetables into a large bowl and mix well together.

If using fresh corn, slice the kernels off the cob and add straight to the bowl, there is no need to cook. If using tinned sweet corn, drain well before adding to the bowl. If using frozen sweet corn, place in a small bowl in the microwave and cook in high for 2 minutes to defrost. Cool then add to the bowl.

To make the dressing, put all of the ingredients into a screw top jar, secure the lid and shake to mix thoroughly. Taste and adjust the seasoning if necessary.

Just before serving, pour the dressing over the salad and toss to combine.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.