If you’ve never roasted a radish you have to try this recipe. It changes their texture and mellows out the flavour a little and they’re so good. Especially with the creamy avocado and the fresh and simple dressing. This salad was made for consuming on warm evenings or afternoons or just scattered over some crunchy sourdough.
I love it with a little vegan cream cheese (it’s so sharp and tangy it’s just perfect with this) on sourdough but I’d also happily wolf down a bowl of it for lunch just as is.
This is a pretty simple dish so you want to make sure you’re using good quality ingredients as it will totally show. Buy a nice Extra Virgin Olive Oil that you really like the flavour of, it doesn’t have to be super exy just good quality (like the Red Island EVOO I used when I made this) and a flavour that you will enjoy as you’ll definitely taste it. The Extra Virgin Olive Oil and lemon juice based dressing is given an even bigger flavour hit thanks to that roasted garlic and it really brings all the flavours of the salad together.
I made this for one of my bestie’s when she popped over last Friday afternoon and she’s making it for dinner tonight so I’m posting this recipe today so she can go ahead and make it. We had it with the before mentioned cashew cheese on sourdough topped with this salad and then just ate spoonfuls of it from the plate while we sipped tinto de verano (because I’m obsessed with it). Such health haha. However, I’m pretty sure she’s making it for her boyfriend tonight with some sort of meat to go alongside and I’m sure that will be just as perfect. I had it last night with hot smoked salmon… I’ve also had it with tahini on sourdough. I’ve clearly been eating this a lot…
If you go ahead and make it don’t forget to tag me on social media, I love seeing the recipes people are cooking.
Serves 4 as a side
2 cups radishes cut in half or quarters depending on size
1 small clove garlic, in skin
2 tsps olive oil
salt and pepper
1 can chickpeas, drained use organic salt reduced
2 cups flat leaf parsley leaves, loosely packed
1 avocado, cut in a 1cm dice
1/2 cup spring onion, finely sliced
Juice and zest of 1 lemon
1/4 tsp pepper
1/4 tsp salt
1.5 Tbs extra virgin olive oil +more for drizzling
Preheat oven to 180 degrees celsius. Line a baking tray with parchment paper. Toss the radishes in the olive oil and spread in a single layer. Add garlic cloves and season with salt and pepper. Roast for 15-20 minutes or until the radishes are just starting to colour and have got all wrinkly.
Once cooked remove the garlic from it’s skin and crush.
Finely chop 1 cup of the parsley. Take 2 Tbs of this and combine in a small bowl or jar with the lemon juice, zest, crushed roasted garlic, salt and pepper and remaining olive oil. Taste and adjust seasoning as required.
Combine the rest of the chopped parsley with the avocado, chickpeas, spring onion and roasted radishes. Drizzle over the dressing and toss to combine. Just before serving add remaining parsley leaves and drizzle in a little extra olive oil.