In the kitchen

Roasted asparagus and radish spring-time salad

Sweet roasted radishes with slightly caramelised asparagus. A wonderfully colourful spring time salad. Delicious as a starter or accompaniment to a main.


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


Very easy


  • 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
Step 1

Begin by preheating your oven to 210 degrees and lining a baking tray with parchment paper.

Step 2

Next trim the tops off and wash your radishes. Allowing them to drain whilst you prepare the rest of the ingredients.

Step 3

Wash your asparagus and trim their rooty ends before chopping them into roughly inch sized pieces.

Step 4

Next begin on the dressing adding your olive oil to a medium sized bowl first.

Step 5

Add your maple syrup and lemon.

Step 6

And give it it a good stir.

Step 7

Add your asparagus.

Step 8

and slice your radishes in half before adding them too.

Step 9

Season with salt and pepper and give it all a good mix.

Step 10

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.

Step 11

Place the tray in the oven and roast for about 25 minutes giving it all a bit of a toss every 7-10 minutes.

Step 12

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.

Step 13

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.

Step 14

Often I like to place the salad into little bowls and dot them around the table so that people can help themselves spoonfuls.  This salad can be made ahead of the time and kept in the fridge for up to two days.

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