There are days that I crave a healthy salad, yet I need something warming and soothing on my system as opposed to a full on assault! It was one of those days when the weather was slightly overcast and yet I had a huge crate of wonderful fresh veg from the greenhouses. The giant radishes had done exceptionally well and required devouring just at that very moment!

I had some leftover roast chicken from the night before, so that is how this recipe came about as I needed a lovely vegetable dish to complete my lunch. I was torn between some freshly steamed vegetables from the selection that were practically toppling out of the crate and a hearty salad – so this is what came about..

The sweet, slowly cooked caramelized onion really helps bring the dish together, with the mellow flavours seeping beautifully through the various crunchy textures of the radish and blending in with the oozing juices from the crushed tomatoes. This is easily eaten on its own and is my go to now with any meat dish.

SALAD_HOT_Ingredients

 

Slice the onion into medium thickness rings

Slice the radishes into thin circles if you have giant ones like me, or if you have smaller normal radishes, just cut them in half.

Now heat a pan of water to boil. Plunge in the French beans and blanche for 3-4 minutes. Drain and rinse them briefly under cold water to keep their gorgeous green colour and place in a wide bowl..( another tip is to add a pinch of soda bicarbonate to the water to help retain their vibrant green hue)

Place a wide frying pan on a low to medium heat. Add 2tbs of olive oil to heat. Throw in the onions along with the minced garlic. Now let this cook on a gently heat, stirring every now and then for around 8-12 minutes. You need to soften the onion and let it start to brown on the edges slightly. Once this is done, tip out the onions into the same bowl as the French beans.

Add the circles of radish to this bowl.

Place the pan back on the heat and add all the dressing ingredients to the pan. Let this mixture start to simmer for 2-3 minutes, taste and adjust for sweetness or saltiness, then take off the heat and pour directly over the salad mix.

Next take your baby heirloom tomatoes or cherry tomatoes. Cut half of them into two and add them to the salad bowl and with the other half, literally squeeze and squash them between your fingers, letting all the juices run into the bowl. Add these tomatoes as well.

Now toss in your raspberries or your strawberries. Finally gently toss all the ingredients together and check again for seasoning. To be enjoyed as a warm salad, but this will stay perfectly to be eaten cold the next day!

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