Radish is a very under rated vegetable. They can be used raw in salads, added to soups or roasted up and served warm in a light salad. Yet I still don’t like them the only ones you will catch me eating is pickled daikon. Why did I make this salad you are probably wondering.
After my market stall last month I noticed that plenty of people don’t know what they are, how to use them or eat them. I was amazed. If we were in hard times radishes would be on everyone’s dinner table, thrown into soups, stews and salads. They are super easy to grow and if the go to seed in your garden – look out. Honestly they will spring up everywhere for years to come. They are usually ready for harvest during autumn and the start of winter depending on where you live.
The story behind this salad is that I wanted to prove to you that you can roast radish and make them yummy. I even gave this recipe to my work colleagues and they all loved it. I didn’t mind it, the taste of the dish was good it just did not win me over. At least I still tried it and ate it for dinner. Just the smell of the earthy radishes stuck in my nose and I can’t break through that.
Honestly if you are willing to try something new give this a go and let me know what you think, radishes are pretty cheap at the moment. Is there a vegetable that you just don’t like?
- 700gm large radishes
- 4 tbsp olive oil
- 2 cloves of garlic, minced
- 4 tbsp soy sauce
- ½ red onion, finely sliced
- Handful of mint.
- 2 tsp black sesame seeds
- 1 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp sugar
- 2 tsp lemon juice
- Preheat your oven to 180’c. Wash and chop your radishes into small chunks and place in to a baking tray. Add the olive oil, garlic and soy sauce and mix through and place into the oven and cook for 45 minutes or until softened.
- To make the dressing mix the above ingredients in a small bowl. Assemble the radish on to a plate with the mint leaves and red onion. Drizzle over the dressing and sprinkle with sesame seeds to serve. Eat immediately alongside your choice of meat.