Nutrition per portion
Our radish salad with feta is so simple and refreshing, it takes this humble veg to new heights. You can either serve it on its own, as a starter or pair with grilled lamb cutlets for a main meal. This eye-catching radish salad has beautiful pink and purple colours from the radishes, pomegranate and red onion. The perfect choice to jazz up any buffet spread! Torn flatbreads add texture and makes this salad nice and filling. Leftovers would be great as a lunch for the next day, much more interesting than a boring sandwich. Radishes are in season all summer, and make a fabulous addition to salads, can be used to make a quick pickle or served as a crudité. Packed with rich nuts, creamy feta, and sweet pomegranate, this radish salad has a touch of luxury that makes it so impressive, even though it’s so easy to make. For more ideas with radish try our mixed bean salad with radishes, or our char sui chicken with radish and carrot salad.
- 2 large flatbreads
- 2 red onions, finely sliced
- 6tbsp extra virgin olive oil
- juice of 1 large lemon
- 20 radishes, finely sliced
- 150g feta cheese
- 100g walnuts, toasted and chopped
- 75g pomegranate seeds
Heat the oven to 220C/Gas 7. Bake the flatbreads directly on the oven rack until they are nice and crispy. Break them into smallish pieces into a large bowl. Add the onions, olive oil, lemon juice and radishes with plenty of freshly ground black pepper (you may not want to add salt as the feta is quite salty). Mix together.
Put the radish salad mixture into your serving dish of choice. Crumble over the feta, scatter over the chopped walnuts and then the pomegranate seeds. Add an extra glug of olive oil to serve, if you like.