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Recipe by olive magazine

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1. Slice the radishes as finely as possible (use a mandolin if you have one, but be careful). Tip them into a bowl with the orange juice, honey and chilli oil and toss. Tip onto a plate and spread out in a single layer.
2. Dry fry the pumpkin seeds in a frying pan until just browned, scatter them over the radishes, then drizzle on a little pomegranate molasses and sprinkle on the mint leaves.

Per serving

155 kcalories, protein 5g, carbohydrate 12.5g, fat 9.8 g, saturated fat 2.1g, fibre 1.4g, salt 0.04 g

http://www.bbcgoodfood.com/recipes/6169/

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Ingredients

• 1 large bunch radishes
• 1 orange , juiced
• 1 tsp honey
• a dash chilli oil
• 3 tbsp pumpkin seeds
• pomegranate molasses available at some supermarkets or online and maroque.co.uk
• a handful of small leaves mint

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Difficulty and servings

Serves 2 as a starter

Preparation and cooking times

Ready in 10 minutes

Ingredients

• 1 large bunch radishes
• 1 orange , juiced
• 1 tsp honey
• a dash chilli oil
• 3 tbsp pumpkin seeds
• pomegranate molasses available at some supermarkets or online and maroque.co.uk
• a handful of small leaves mint

Per serving

155 kcalories, protein 5g, carbohydrate 12.5g, fat 9.8 g, saturated fat 2.1g, fibre 1.4g, salt 0.04 g

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