Enjoy this salad in spring or summer to make the most of seasonal radishes – serve with warm focaccia for scooping, or as part of a charcuterie spread
Nutrition: Per serving
Heat the oven to 200C/180C fan/gas 6. Clean and halve the radishes, or quarter if large. If your radishes came with tops, roughly chop those, too. Toss the radishes (without the leaves) in a baking tray with 1 tbsp of the olive oil. Season and roast for 10-15 mins until just tender. Remove from the oven, stir in the leaves, if you have them, then set aside to cool.
Meanwhile, zest and juice the lemon, then finely slice the red onion. Pour the lemon juice into a jar with the vinegar, red onion and a large pinch of salt, then leave to lightly pickle while the radishes cool.
To make the pangrattato, tear the sourdough into chunks, tip into a food processor and pulse a few times until you have a mixture of breadcrumbs and bigger pieces. Bash the garlic clove using the flat blade of a knife, and finely chop the chives. Heat the oil in a large frying pan over medium heat and cook the bashed garlic clove for 1 min. Stir in the breadcrumbs and chilli flakes, and season. Toast for 3-4 mins until golden, then transfer to a bowl and leave to cool before stirring in the chives. Remove the garlic clove.
Add the honey, remaining oil and chilli flakes (if using) to the jar with the onions, and shake well to combine. Season to taste, adding more honey, if needed. Separate the lettuce leaves, roughly chop and wash well. Dry in a salad spinner or using a clean tea towel.
To serve, arrange the salad leaves on plates or a platter. Spoon over the dressing. Drain the burrata and tear it over the salad. Scatter over the radishes, pangrattato and lemon zest.
