A simple fusion of great British produce and two iconic flavours of Asian cuisine, this recipe for Roasted Radish and Spring Onion Salad provides an inspiring use for two of Britain’s most loved early season ingredients. Usually eaten raw in light, leafy salads, roasting your radishes may seem novel, but doing so brings out a sweetness otherwise hidden by their usual peppery notes. This caramelised sweetness contrasts beautifully with the dark, salty quality of the soy sauce to create a unique and interesting salad you’ll not forget in a hurry.
To be honest, roasting vegetables usually does the trick. It sweetens, mellows and improves flavour. Though this recipe is undoubtedly simple, if you’re looking for an easy, healthy alternative to roast potatoes, radishes could be the answer. Simply roast with a little salted butter and serve.
One of the great benefits of using fantastic, locally produced, seasonal produce is that even with the bare minimum of effort the results are astounding. Bought from my local grocer for 75p, the bunch of spring onions used in this recipe are crisp and fresh, while the radishes – also 75p – don’t suffer from a dried and damage centre like some of those you find at supermarkets.
Roasted Radish and Spring Onion Salad
- small bunch of radishes
- 6 spring onions, sliced into 3
- 1 tbsp soy sauce
- a sprinkling of sesame oil
- Trim and wash your radishes, leaving a little of the stalk for show. Roast at 180C for 20 minutes, until golden brown.
- On a high heat stir fry your spring onions and soy sauce for around 30 seconds. Transfer to a dish, add the cooked radishes, sprinkle with sesame oil and serve immediately.
Cost: With both radishes and spring onions currently in season, this simple salad can be made for only a few pennies.
Indeed, though this recipe makes use of some truly exceptional ingredients, it should set you back no more than £1.50.