They say the best things come in small packages, and I’m not about to argue. With a delicate heat and slender beauty which sets them apart from other varieties, these white-tipped torpedo-shaped roots are the little red powerhouses of the radish world. They appear in late spring, usually with their long and smooth edible leaves still attached. Eaten raw, they’re superb as a crudite with humous, taramasalata or brandade, or to munch French-style as shown here, with cold salted butter, bread and a pile of sea salt. The leaves share the pepperiness of the roots and lend a punchy note to salads – try them sliced with other leaves, or with fennel and Jersey Royals (also in their element right now). I’ve created a simple yet delicious salad recipe with radishes below, partnered with little gem, young leaf spinach, peas and borlotti beans, then served with a creamy tahini, honey and lemon dressing – it encompasses both simplicity and full flavour. What’s important to remember here though; salad bowls are merely a vessel to represent a blank canvas….feel free to use whatever fresh ingredients lies ready in the fridge.
Green leaf salad with borlotti bean, pea, mint & radish and tahini, honey & lemon dressing
Prep: 15 minutes
1 head baby gem, leaves removed
a handful young leaf spinach
a few mint leaves
50g fresh or frozen garden peas, cooked
50g borlotti beans, drained from the can
a few breakfast radishes, sliced and leaves roughly torn
1 tbsp tahini paste
1/2 tbsp honey
a squeeze of fresh lemon juice
1. Divide all the salad ingredients between two bowls.
2. To make the dressing, whisk together the tahini, honey & lemon in a bowl. Add salt and pepper to taste. When ready to serve, drizzle the dressing on top of the salad and roughly mix. Bon appetit!
Recipes, photography & styling: Natalie Seldon