radish recipes
Here's a collection of radish recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Radish and Cucumber Pittas
Radish Stuffed Eggs
Radish, Bean and Tuna Spring Ensemble
Spring Salad with Hommous and Pita Bread
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A simple and tasty idea for a light lunch. Also good as a salad; with the radish mixture served over lettuce leaves, and hummous as an accompaniment for the pitta bread. If you don't have cucumber, substitute with grated carrot or shredded cabbage. This recipe serves 4 if made as pitta sandwiches.
- 250 g plain yoghurt
- 1 big handful of finely diced radishes
- 1 long cucumber, skin on, finely diced
- 1 small garlic clove, crushed to a paste
- 1 teaspoon salt
- pepper to taste
- optional: 1 tablespoon minced fresh mint or parsley, or 1 teaspoon dried
- 4 lettuce leaves
- 4 pitta breads, halved to fill
Stir together the yoghurt, radishes, cucumber, garlic, salt herbs, and pepper to taste. Fill the pitta breads with the lettuce and radish mixture and enjoy!
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A quick appetizer, starter or snack, made with our favourite kitchen staples. As an alternative, substitute the olives and capers with bottled or tinned peppers, or sun dried tomatoes. Makes 12 stuffed egg halves.
- 6 eggs, hard-boiled and halved
- 2 tablespoons chopped green olives
- 1 tablespoon chopped drained capers
- 3 tablespoons finely chopped radish
- 1 anchovy fillet, minced and mashed to a paste
- 2 tablespoons mayonnaise or plain yoghurt
- salt and pepper to taste
- optional: 2 tablespoons minced fresh parsley
- optional: paprika or chilli powder for sprinkling
Remove the yolks from the egg halves. In a medium bowl, mash the yolks and combine with the olives, capers, radish and anchovy. Stir in the mayonnaise or yoghurt, the optional parsley, and season to taste with salt and pepper. Divide the mixture among the egg whites and sprinkle with the paprika or chilli powder.
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A satisfying salad idea from the Med, and a very filling and healthy main course for 4.
- 6 tablespoons olive oil
- 3 tablespoons fresh lime or lemon juice
- 1 tin black-eyed or other beans, rinsed, drained
- 200-400g (to taste) tinned tuna, drained, flaked
- 2 handfuls sliced radishes
- 1 handful chopped fresh parsley or coriander
- 1 large handful chopped onion, any colour
- 1 handful chopped Kalamata or other olives
- Lettuce leaves for 4 salads
- 2 hardboiled eggs, thinly sliced
- optional: sliced tomatoes, celery or carrots
Whisk the oil and lime juice together and season to taste with salt and pepper. Combine the beans, tuna, radishes, herbs, onion and olives in a bowl. Toss with as much or as little dressing as you like. Pile on top of the lettuce, garnish with eggs and any of the optional vegetables you want.
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This makes a great lunch, snack, starter, or light supper. Serves 4
- 1 large or 2 medium carrots
- 1 small or ½ large kohl rabi
- 6-8 radishes
- 12 Kalamata olives
- 1 lemon
- 2 tsp olive oil
- Sea salt
- Black pepper
- A handful of alfalfa
To serve:
- 200g houmous
- 8 mini wholemeal pita breads
Peel, wash and grate your carrots. Trim the tops from your kohl rabi (GREEN TIP: you can save these and add them to the stock pot, if you like) and peel. Slice the kohl rabi into ½-1cm thick panels and then cut these into julienne strips – about ½ cm thick. Top and tail the radishes. Clean and thinly slices. Roughly chop the olives. Mix all these ingredients together. Squeeze over the juice from half of the lemon. Add the olive oil and a bit of seasoning. Mix, taste and season more if needed. Fluff the alfalfa through at the last minute as it will get a bit soggy if you add it too early on. Serve with a pot of houmous and some warmed mini pita breads.
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