About this recipe:Gorgeous Levantine flavours pepper this simple salad. Crunchy radish slices are combined with toasted walnuts, lemon juice, honey and fresh mint. Satisfying and somehow greater than the sum of its parts. It is prettiest when served immediately.
120g walnut halves
450g radishes, trimmed and sliced into thin rounds
3 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon coarse sea salt, or to taste
1/2 teaspoon honey
20 fresh mint leaves
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Method Prep:20min › Cook:5min › Ready in:25min
Toast walnuts in a dry frying pan over medium heat, shaking occasionally, until fragrant and a shade darker, 2 to 4 minutes. Chop coarsely.
Place radishes in a serving bowl.
Whisk oil, lemon juice, salt and honey in a small bowl until combined; drizzle over radish slices and toss to coat.
Stack mint leaves, roll tightly, and slice crosswise into thin ribbons. Fold mint and walnuts into salad, then serve.