Roasted radish, spring onion and orange salad

One day, while browsing around random food-related sites, I came across a very intriguing recipe for a warm salad of roasted radishes and spring onions (here). I’ve always had radishes either raw, or cooked in indian stews & curries. I’ve never roasted them. And the photos looks so tempting. I had a bunch of French radishes knocking about in the fridge so I thought I’d give this a go at some point. I had got an orange as part of my ingredient swap a week or so ago, when I met up with some great people from the Chef At Large group, and I wanted to make something unusual and unique from that too.

And so, I ended up with this lovely warm salad. I must admit that the taste was a fair bit different to anything I had ever had as a salad, but it was nice. I loved the roasted radishes and will definitely do this again when I see a nice fresh bunch in the market.

Roasted radish, spring onion and orange salad

Roasted radish, spring onion and orange salad

Roasted radish, spring onion and orange salad

Roasted radish, spring onion and orange salad

Ingredients:

  • Bunch of radishes, cleaned and trimmed. In this recipe I have used the French ones, but regular round red ones woud do too. Trim the leaves, leaving a little bit of green at the top for coulour and appearance. If necessary trim the little trailing root at the bottom. as that will probably burn in the oven.
  • 4-5 spring onions, cleaned, trimmed and cut into 3-4 pieces.
  • 1 medium-sized orange, peeled and the segments trimmed of skin and pith. I had a large orange, so I cut the segments in half, you could leave them whole, depending on the size. The idea is that they should be ‘bite-sized’.
  • 5-6 pecan nuts, roughly broken into 3-4 pieces.
  • 10 pink peppercorns, crushed in a mortar and pestle.
  • 1 tbsp soya sauce
  • A couple of squeezes of fresh lemon juice

Method:

  • Put the radishes into an oven tray lined with foil, with a drizzle of olive oil and a sprinkle of salt, and roast in a pre-heated oven at 180C for 20 mins or so until they are turning golden brown
  • Heat a wok, and when it is smoking hot, pour a tsp of oil, bring it up to temperature and put the pink peppercorns in.
  • When the peppercorns start releasing their peppery aroma, toss in the spring onions and stir-fry for 30 sec or so – just enough so that they start to sear.
  • Add the soy sauce, the radishes, orange segments and pecan nuts, and toss until the sauce has coated all the ingredients.
  • Remove from the heat, squeeze a little lemon juice over it and serve.
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