Bunch of radishes

Radishes are in from Denis Healy this week and they are so nice to look at that it seems a shame to eat them. But don’t let that stop you for too long they are best super fresh. Crunchy, peppery and above all PINK, they make any salad look good. Famously they only have 1 calorie per piece so make the ultimate guilt free snack (summer is on the way you know and there will hopefully be some bearing of flesh).

The French eat them dipped in salty butter with crusty bread as a pre-dinner appetizer and on a lazy summer’s evening what could be nicer? But let’s not get ahead of ourselves just yet. The only trips to the garden I’ve been making recently have been mad dashes to get clothes off the line.

I really love  radishes with avocado where their peppery bite gets to play off the creamy perfection that is a  ripe avocado. This week’s recipe is very simple – finely sliced radishes and chopped avocado to start then with rocket from Denis,  toasted sunflower seeds and some crumbled feta. The perfect summer lunch or what? Even if you do have to eat it in the kitchen……..

Radish, avocado and rocket salad

An early summer salad with pink radishes, rocket, feta, avocado and toasted sunflower seeds

You’ll need:

A bunch of radishes washed and finely sliced

2 big handfuls of rocket (or any other salad leaves you fancy)

1 large ripe avocado

A handful sunflower seeds toasted

100gr feta cheese

For the dressing

The juice of 1 lemon

3 tablespoons extra virgin olive oil

A large pinch Maldon salt crushed

First of all, make your dressing by mixing the lemon juice, olive oil and salt together then set aside. Wash the rocket getting rid of any really stalky bits. Chop up the avocado. To finish you can then toss everything together and dress or, as I did, dress the rocket then lay the feta, sunflower seeds, radishes and avocado on top. That way it looks prettier and you can kind of pick and mix as you eat. As you can see from the photo I also added a final grating of lemon zest for colour. Enjoy.