Smacked radishes with sesame, sumac and mint
- Side
- 4
- 1 hour 45 minutes
If you've ever bought some radishes for a dish and then not known what to do with the rest of them, this salad is the answer. It's quick, tart and colourful – perfect as a side dish to a rich main meal.
This recipe is taken from Seasoning by Angela Clutton (Murdoch Books, £30)
Angela says: 'By bruising the flesh, and slightly drying it out, radishes can really become immersed in the bright flavours of this dressing. These make the perfect accompaniment to an aperitif, or turn them from a snack to a starter or side by serving on top of yoghurt.'
Ingredients
Metric
Imperial
- 400g of radishes, without leaves
- 1 tbsp of salt
- 1 1/2 tsp coriander seeds
- 3 tbsp of toasted sesame oil
- 2 tsp sherry vinegar
- 1/2 tsp sumac
- 2 sprigs of fresh mint
- 450g of thick yoghurt
- black pepper
Method
Toss them a couple of times so that the salt can get into every crevice created by the smacking. Rinse the radishes thoroughly in cold water, then dry in a towel
Toast the coriander seeds in a frying pan over a medium heat. Transfer them to a pestle and mortar, and crush. Mix together the toasted sesame oil, sherry vinegar and sumac, then add the crushed coriander seeds. Finely chop most of the mint leaves (keeping some back for garnish) and add to the dressing. Toss the radishes in the dressing and set aside for 30 minutes, tossing them occasionally
- 1 1/2 tsp coriander seeds
- 3 tbsp of toasted sesame oil
- 2 tsp sherry vinegar
- 1/2 tsp sumac
- 2 sprigs of fresh mint
Serve as they are, or spread the yoghurt over a serving dish and top with the radishes (making sure to spoon over every drop of dressing). Finish with the reserved mint leaves torn over and some freshly ground black pepper
- 450g of thick yoghurt
- black pepper
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