Radish with Preserved Lemon, Feta, Mint and Sesame
This salad is so vibrant it’s just guaranteed to garner oohs and aahs. No longer relegated to being just the colourful add-on to a lettuce salad, here, the radish is centre stage, and yet, everything else has purpose.
This is a lovely accompaniment to grilled meats or fish, or serve it alongside some hummus, a poached egg and flatbreads.
Ingredients 10
1⁄2 preserved lemon, rinsed, pith scooped out and discarded
1 lemon, juiced
80 ml olive oil
6 radishes, round, pink or red, washed
3 watermelon radishes, medium, peeled, washed
2 purple daikon, medium, peeled, washed
60 ml crème fraîche, loosened with a splash of water or cream for drizzling
2 tsp unhulled sesame seeds
1 bunch mint, leaves picked
1 tbsp chives, snipped
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Method 3
First, chop your very finely, almost to a paste, and place in a jar or bowl with the and . Mix and set aside.
Slice your and fairly thin on a mandoline, then arrange them on a plate or platter.
Pour the dressing over the , then drizzle with the and scatter over the , and . Season with salt and a bit of black pepper and serve immediately.
