3 Ways With Radishes
Radishes come into season in the UK in May. Little peppery balls of wonderful crunchiness that herald spring. I love them simply dipped into hummus or sliced thinly over a salad.
Here are three different, simple ways to cook with them this month:
Roasted Radishes:
INGREDIENTS
- 10 radishes, cleaned
- 1 tbsp of olive oil
- A pinch of salt
- A small handful of fresh parsley, chopped
METHOD
Turn the oven on to 180ºC.
Put the radishes into an ovenproof dish or tray and drizzle them with olive oil and a sprinkle of salt (I use Maldon flakes).
Roast for 20 mins until tender.
Scatter with parsley to serve.
Pickled Radishes:
INGREDIENTS
- 10 radishes, cleaned and finely sliced (either using a mandoline or sharp knife)
- ½ tsp chilli flakes
- ½ tsp salt
- ½ tsp mustard seeds
- 1 tbsp honey
- 4 tbsp red wine vinegar
- 150 ml water
METHOD
Add the sliced radishes to a clean, sterilised jar.
Bring red wine vinegar, water and honey to boil. Then turn down the heat and add chilli flakes, salt, mustard seeds. Stir then pour the hot liquid over the radishes. Seal the jar and leave to cool. Keep in the fridge for one week.
I like to serve these with eggs for breakfast, over a salad for lunch or with fish for dinner.
Radish Salsa:
INGREDIENTS
- 10-12 radishes
- 1/3 cucumber
- A small green chilli (deseeded)
- A small bunch coriander
- Salt to taste
- Juice of a lime
METHOD
Finely dice the radishes, cucumber, chilli and coriander and mix well.
Add salt and lime juice.
Serve with fish, chicken, haloumi, quinoa or pulses.
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