IN SEASON RADISHES

Spring has sprung! With fresh produce that pops with colour and flavour we're excited for the season ahead and the goodness it brings. September for us is all about radishes. This vibrant veggie comes in many varieties, colours, shapes and sizes - making them stand out amongst their peers. Check out our delicious radish recipes below - we hope you'll agree they deserve a spot in your Spring cooking. Enjoy!

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Roasted Radish and Potato Salad With Feta

Ready-in: 35

Prep: 15

Cook: 25

Serves: 4

 

Roasted Radish and Potato Salad

10 radishes, green end trimmed

500g baby potatoes

2-3 spring onions

50g rocket leaves

 

Spring Dressing

2 tablespoons olive oil

1 tablespoon sherry or red wine vinegar

½ teaspoon mustard (e.g. Dijon or wholegrain)

2 tablespoons chopped chives

2 tablespoons finely chopped chervil leaves

 

To Serve

50g feta, crumbled

2 tablespoons picked Italian parsley leaves

 

Preheat oven to 220°C. Line an oven tray with baking paper.

1. Slice radishes in half lengthways and cut potatoes into halves or quarters until they are roughly the same size (approximately 2-3cm dice). Place on prepared tray, drizzle with olive oil and season with salt and pepper.

2. Roast for 20-25 minutes, until golden and tender, turning halfway through to ensure even cooking.

3. While veggies cook, thinly slice spring onions on an angle. Mix together all spring dressing ingredients in a small bowl and season with salt and pepper.

4. When vegetables are cooked, combine in a large bowl with spring onions and rocket. Very gently fold together and season with salt and pepper.

 

To serve, transfer salad to a serving dish. Sprinkle over feta, drizzle over desired amount of spring dressing and sprinkle over parsley leaves.

 

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Spring Radish Salad with Micro Radishes and Pea Tendrils

Ready-in: 20

Prep: 20

Serves: 4

 

Spring Radish Salad

400g mixed radishes (e.g. daikon, standard, watermelon, purple)

2 Chioggia baby beetroot

 

Lemon Vinaigrette

Zest and juice of 1 lemon

2 tablespoons olive oil

½ teaspoon runny honey

1 teaspoon mustard (e.g. Dijon, wholegrain)

 

To serve

2 tablespoons micro radishes

2 tablespoons pea tendrils

 

1. Reserve a radish of each colour and set aside. Wash remaining radishes, trim ends, slice into very thin rounds and set aside. Remove ends from Chioggia baby beetroot and thinly slice into rounds.

2. Cut reserved radishes into quarters, leaving a little of the root and stem attached.

3. Combine all lemon vinaigrette ingredients in a small bowl and whisk well.

 

To serve, divide radishes and Chioggia baby beetroot between plates, or serve on a platter. Sprinkle with flaky sea salt and freshly cracked pepper. Drizzle over lemon vinaigrette and garnish with micro radishes and pea tendrils.




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Brown Butter Radishes with Hazelnut Crumble

Ready-in: 15

Prep: 5

Cook: 10

Serves: 4

 

Brown Butter Radishes

10 radishes

2 tablespoons butter

Zest and juice of 1 lemon

¼ teaspoon salt

 

To serve

3 tablespoons roasted hazelnuts, roughly chopped

 

Bring a small pot of salted water to the boil.

1. Remove leaves from radishes, leaving 1cm of stalk attached and cut in half lengthways.

2. Cook radishes in boiling water for about 4 minutes until tender. Drain well and leave to steam for about 1 minute.

3. Melt butter in a medium fry-pan over medium-high heat. Add radishes and sauté for 4-5 minutes, stirring often until butter has turned golden brown. Add lemon zest, juice and salt and remove from heat.

To serve, pour brown butter radishes into a serving dish and sprinkle with roasted hazelnuts.

 

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Middle Eastern Pickled Radishes

Ready-in: 120

Prep: 5

Cook: 2 hours (minimum pickling time)

Makes: about 2½ cups

 

Middle Eastern Pickled Radishes

5 radishes, ends trimmed and thinly sliced

1 carrot, peeled and thinly sliced

¾ cup water

¾ cup vinegar (e.g. white or cider)

2 tablespoons white sugar

1 teaspoon salt

1 teaspoon yellow mustard seeds

1 teaspoon coriander seeds

1 star anise

 

1. Mix radishes and carrot in a small bowl and transfer to a pickling jar or container.

2. Combine remaining pickle ingredients in a small pot on medium heat, bring to a simmer and allow the sugar and salt to dissolve. Once mixture is warm and sugar has dissolved, remove from heat and allow to cool for a few minutes.

3. Pour pickling liquid over radishes and carrot and allow to cool completely before covering and storing in the fridge.

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