This radish and cucumber salad with fresh herbs is the perfect accompaniment to your barbecue. Recently described as the new star of the vegetable world, the radish seems to be challenging even the avocado in its popularity, with sales of the root vegetable soaring. We like ours straight from the fridge, with a delicious homemade dip, or thinly sliced in a salad.
Yields: 4 pancakes
150 g breakfast radishes
1/2 a cucumber
3 spring onions
1 tbsp (heaped) of chopped dill
1 tbsp (heaped) of chopped mint
1 tbsp extra virgin olive oil
1/2 tsp honey
1/4 lemon (juiced)
1 tbsp toasted pumpkin seeds (optional)
Either dice or thinly slice the cucumber and radishes and add to a salad bowl with the spring onions.
To make the dressing add the olive oil, honey and lemon juice to a small jam jar. Season with salt and black pepper and shake to combine.
Pour the dressing over the vegetables and sprinkle with the dill and mint. Just before serving sprinkle over the toasted pumpkins seeds.