
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.