Peppery Radish Salad

One of the things I love about summer is salads. I know…..salad….boring! Wrong. You’ve just got to make it more interesting. Now we’re well and truly into summer I’m starting to get some more vegetables in my veg box to make my salads that little bit more exciting.

One thing I love about getting a veg box is the variety of lettuces we get to eat. I’m not talking about your typical iceberg or your cos lettuce here, oh no sir-ee. I’m talking flavoursome salad leaves, peppery leaves, unidentifiable leaves…..basically you’ve got to get some flavour in the base layer of your salad.

This week we also received a bundle of vibrant pink radishes. They look just how radishes should look, all different shapes and sizes, slightly different to the uniform round ones you get in the supermarket. These taste so good.RadishesAny good salad isn’t complete until you’ve got the dressing. This is where you make or break it. Often I just drizzle a little olive oil or balsamic vinegar but nothing beats putting a little bit of effort into making a tangy dressing.DSC_0022DSC_0040

Peppery Radish Salad

Serves 2

A couple of handfuls of lettuce (washed)
4-5 radishes (washed and sliced thinly)
1 cup puy lentils (cooked and cooled)
1/4 cucumber (sliced as you prefer)
1/2 raw beetroot (grated)
A handful of fennel leaves
2 tbsp pumpkin seeds
2 tbsp sunflower seeds

For the dressing:
1 tsp dijon mustard
1/2 garlic clove (crushed)
2 tbsp olive oil
1 tbsp apple cider vinegar

1. In a large bowl add your lettuce, radishes, cucumber, and seeds. Mix together.
2. Once cooled, add the lentils to the lettuce and mix together along with the beetroot, and fennel leaves.
3. In a cup, add the garlic, mustard, oil and vinegar and stir thoroughly. Drizzle over the salad and stir to coat all the leaves.

This is perfect to eat for lunch or box it up and enjoy for a couple of days at work.

Happy salad days.

Vx

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