Fried radishes, cress salad and yoghurt

We are… the people of tomorrow. We believe in enjoying life to the fullest without having to compromise everything. Nobody thinks I might be from space if I am roasting radish. That is definitely my must-eat, mix-with and add-to now. Juicy and still crunchy radish with its sides roasted…

  • 1 bunch radishes
  • 1 tablespoon extra-virgin olive oil
  • salt
  • 30 g cress salad leaves
  • 75 g greek yoghurt
  • 1 small cucumber
  • 1 teaspoon capers
  • 1 tablespoon lemon juice
  • 1 garlic
  • 1 table spoon freshly chopped dill

Grate one small skin-off cucumber. Mix well the greek yoghurt with lemon juice, chopped dill, capers, finely grated cucumber and garlic.

Preheat your oven to 200oC.

Line the baking tray with the baking paper. Cut each radish into 2-4 pieces. Coat the radishes well with olive oil and salt. Roast for 25 min, tossing once, until golden colour. Allow to cool 7-10 minutes. The roasted radishes should be warm or lightly warm but not hot.

Mix together radishes and cress salad leaves, add the yoghurt sauce. Grate some lemon zest and enjoy immediately.


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