Honey-roasted radishes with chickpeas and herbs
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This gorgeous vegetarian salad from Anna Jones makes a lovely lunch or light summer dinner. Roasting the radishes with honey offsets any bitterness and complements the salty feta beautifully. For a more colourful plate, use rainbow radishes if you can find them.
Ingredients
- 400g of radishes , halved
- 400g of new potatoes , halved
- 4 tbsp of olive oil
- 1 unwaxed lemon , zested and juiced
- 1 tbsp of runny honey
- 1 tin of chickpeas , drained
- 200g of feta , crumbled
- 1 tsp wholegrain mustard
- 1/2 bunch of parsley , roughly chopped
- 1/2 bunch of mint , roughly chopped
- sea salt
Method
1
Preheat the oven to 220°C/gas mark 7
2
Tumble the radishes, potatoes and feta onto a roasting tray with a tablespoon of the olive oil, half the lemon juice, the honey and some salt
3
In a separate roasting tray, mix the chickpeas with a generous pinch of salt, another tablespoon of olive oil and the zest of the lemon
4
Place the tray with the radishes and potatoes in the oven for 30 minutes, giving it a shake once or twice during the roasting time. With 15 minutes to go, add the tray with the chickpeas to the oven. These will be ready when the chickpeas are crispy and beginning to blister in places, and the radishes and potatoes are soft and brown at the edges
5
Meanwhile, make the dressing by whisking the remaining 2 tablespoons of olive oil with the remaining lemon juice and the mustard. Season well with salt and pepper, taste and add more lemon if you like and set aside
6
Once the chickpeas and radishes have finished cooking, remove from the oven and mix everything in rough layers on a large platter with the herbs, then drizzle the dressing over the top
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Honey-roasted radishes with chickpeas and herbs
