Recipes -


1 bunch of radishes with their green tops if fresh (or 1 cup spinach leaves as an alternative)
Extra virgin olive oil
Salt and pepper
Dried chilli flakes
Red or white wine vinegar
110g pitted medjool dates cut into small bits
1 apple, halved, cored and thinly sliced
½ small onion thinly sliced
½ cup flat leaf parsley
½ cup roughly chopped toasted almonds

If you are using the green tops of the radish cut them away from the radish and wash, otherwise leave out these next couple steps. Pat dry with paper towels or spin in a salad spinner.

Heat some oil in a pan over medium high heat, when hot add greens and toss until they are slightly wilted.

Season with salt, pepper and chilli flakes and cook for a little more until tender. When cool, chop and add 2 tsp of vinegar, taste and adjust seasoning if required. Add a glug of olive oil. Set aside.

Prepare a charcoal or gas grill to high or set oven to 200 C. Grill or roast radishes with no oil until they are slightly soft when you squeeze them, 12 – 15 minutes depending on their size and longer if you are roasting them. Turn a few times during grilling.

Toss the halved radishes in a large bowl with the dates, apple, onion, parsley and marinated radish tops. Add ¼ cup vinegar, 1 tsp salt, lots of twists of black pepper and ½ tsp chilli flakes and toss again. Taste and adjust the seasoning. Add ¼ cup olive oil and the almonds, toss again, taste again and make final adjustments in the seasoning. Serves 4.