Radish, lentil & mint salad

Radish, lentil & mint salad

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(3 ratings)

Prep: 30 mins Cook: 15 mins


Serves 4

A combination of sweet, sour and nutty ingredients enhance the different varieties of beautiful radish in this recipe

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal244
  • fat17g
  • saturates2g
  • carbs14g
  • sugars7g
  • fibre4g
  • protein6g
  • salt0.1g
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  • 50g walnut pieces
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, sliced
  • 1 tsp black treacle
  • 2 tbsp sherry vinegar
  • small pack mint, leaves picked and half chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 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)



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…


  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.

  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.

  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.

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