Roast radish and peanut salad
A vibrant combination of radishes and cucumber is tossed in a soy, peanut and honey glaze to create this refreshing seasonal salad
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 400g radishes, trimmed and quartered
- 1tbsp vegetable oil
- 1cucumber
- 4tbsp ponzu soy sauce
- 1tbsp rice wine vinegar
- 1tbsp smooth peanut butter
- 1tbsp runny honey
- 10g ginger, grated
- 40g roasted and salted peanuts, roughly chopped
- 2spring onions, thinly sliced
Instructions
Step 1
Heat the oven to 200C/180C fan/gas 6. Spread the radishes on a baking tray and drizzle with the oil. Season and toss to coat. Bake for 25-30 mins or until lightly charred and soft.Step 2
Meanwhile, slice off the ends of the cucumbers, then slice down the middle to create two halves. Turn the halves cut-side down and slice into ½ inch half-moons. Transfer to a colander set over a bowl, sprinkle over 1 tsp of salt and leave to drain for 15 mins. Discard any liquid, pat dry and add the cucumber to a large bowl.Step 3
To make the dressing, combine the soy, vinegar, peanut butter, honey and ginger, seasoning lightly to taste. Once the radishes have cooled slightly, add to the bowl with the cucumber and toss with the dressing. Add the peanuts and spring onions, and toss together before serving.