In the kitchen
Roasted asparagus and radish spring-time salad
As the days begin to get longer and the sun gets up earlier I cannot help but begin planning long and lazy summer feasts. It is most definitely my favourite time of year with barbeque lunches rolling into dinner parties and food that is fresh, fast and full of colour. Although I love raw salads in the summer there is something so incredibly indulgent about this roasted radish and asparagus salad. Radishes are a vegetable that I find are too often ignored. Frequently brushed aside for their slightly ‘love-it-hate-it’ pepperiness they truly come alive when roasted. Their skins shrivel and their insides sweeten. I love to serve this salad both as a starter or a main. It tastes wonderful with some feta or ricotta thrown over the top as well as a few of my Japanese Tamari Superseeds but you can equally serve it as a colourful side alongside some barbequed meat or fish or whatever you fancy.
2-3 (multiply as neccesary)
10 minutes plus 25 mins oven time
- 1 bunch or bag of radishes
- 1 bunch asparagus
- 2 tablepoons olive oil
- 2 tablepsoons honey or maple syrup
- 2 tablespoons lemon juice
- salt and pepper to season
Next trim the tops off and wash your radishes. Allowing them to drain whilst you prepare the rest of the ingredients.
Wash your asparagus and trim their rooty ends before chopping them into roughly inch sized pieces.
Once you have given it all a good mix and everything is coated pour your radishes and asparagus onto the tray and spread it out to one even layer.
Place the tray in the oven and roast for about 25 minutes giving it all a bit of a toss every 7-10 minutes.
Once your radishes and asparagus are nicely charred remove them from the oven and allow them to cool. You can of course eat the salad warm but for the flavours do intensify as it cools.
Serve your salad along side meat, fish, veggie burgers or what ever is cooking. Or for a delicious starter I like to top it with a little ricotta or coconut yogurt and my Japanese Tamari Superseeds.