Radish, lentil & mint salad
- Preparation and cooking time
- Serves 4
A combination of sweet, sour and nutty ingredients enhance the different varieties of beautiful radish in this recipe
- 50g walnut pieces
- 3 tbsp olive oil
- 1 red onion , sliced
- 1 tsp black treacle
- 2 tbsp sherry vinegar
- small pack mint , leaves picked and half chopped
- 400g can green lentils , drained and rinsed
- ½ cucumber , chopped
- 300g radishes , some left whole, others sliced and chopped (try to use a mixture of varieties, such as mooli and red meat radishes – see tip)
- STEP 1
Toast the walnut pieces in a large frying pan over a medium heat until fragrant and just starting to char at the edges. Tip into a bowl and set aside.
- STEP 2
In the same pan, turn the heat down to low and add 1 tbsp olive oil. Add the onion, fry gently for around 10 mins until soft, then take the pan off the heat. Add the black treacle, Sherry vinegar and the rest of the olive oil, then mix and leave to cool. Add the chopped mint to the pan, and season well.
- STEP 3
In a large bowl, mix together the lentils, cucumber and half the radishes, then pour over the cooled onion and mint dressing. Toss everything together and pile onto a serving dish. Scatter over the walnut pieces and the rest of the mint and radishes, then serve.
CHOOSING YOUR RADISHES
Frequently underrated, radishes are at their brightest and crunchiest in April. Look out for all the wonderful varieties, such as the long white or daikon radish, and the fabulous red meat radish, which looks like a greenish/white turnip but hides a surprising hot-pink middle.