Radishes make me really happy. There, I said it. I love the colour pop, I love the spicy crunch and I love their tree-trunk pattern. They're also a great source of that infamous vitamin B6 everyone keeps asking me about. I teamed up them with hazelnuts, which are also rich in protein and a load of other B vitamins, but mainly because I love the taste of hazelnuts that lingers between sweet and savoury, which is made even more apparent when toasting. Pile 'em on fellas and get crunching!
I made this salad for brunch with soft polenta, roasted mushrooms and grilled tomatoes. I also added some pomegranate molasses for a dressing but I think it works just as well left plain and extra refreshing.
Makes enough for four as a side dish
1 handful of radishes
2 inches cucumber
Pomegrante seeds from half a pomegranate
Different types of salad leaves
In a dry pan, toast the hazelnuts on a low heat for about 3-5 minutes. You'll know when they are ready as they will start to brown and you will be able to smell the oil from the nuts toasting.
Keeping an eye on the nuts, slice the radishes and cucumber and arrange with the salad leaves. Sprinkle the pomegranate seeds on top.
Roughly chop the nuts- leaving some whole, and place over the salad, mixing a little to make sure all the good stuff doesn't roll to the bottom if you're using a salad bowl.
Serve with warm polenta, juicy mushrooms or just the pomegranate molasses for a tasty wake-up call.