Rows of crunchy, peppery, zesty radishes in the garden and they are delicious! These showy roots add a vibrant pink splash to loads of dishes.
Radish, new potato and beetroot salad
500g baby new potatoes – scrubbed
16 radishes cut into quarters lengthways
2 cooked beetroot peeled and diced
2 tablespoons cider vinegar
8 tablespoons olive oil
bunch of chives finely snipped
black pepper and salt to taste
Cook the potatoes in salted water until tender, drain and tip into a bowl. Combine the dressing ingredients add to the potatoes and toss well. Leave to cool before gently stirring in the beetroot and radish and scattering over the chive flowers.
2 handfuls of pea shoots
3 sticks of celery finely sliced
2 tablespoons soaked sunflower seeds
16 radish sliced
1 teaspoon grated ginger
1 teaspoon honey
2 tablespoons lemon juice
6 tablespoons olive oil
Combine all the dressing ingredients and mix well together. Toss the remaining ingredients well in the dressing and divide between 2 bowls.