Radishes and chilli

Radishes and chilli

By
From
Mr Wilkinson's Simply Dressed Salads
Serves
2-4
Photographer
Jacqui Melville

A really simple salad or snack. We list this one in the snacks section of the menu at Pope Joan. Seriously, radishes never tasted so good. You can leave out the biltong, as the dish is just as good without it, but I love it in.

Ingredients

Quantity Ingredient
20 sparkler, champion or cherry belle radishes, tops trimmed
1 tablespoon fine salt flakes
250ml canola oil
20ml sesame oil
50ml soy sauce
20ml black rice vinegar
1 tablespoon caster sugar
1 long red chilli, halved
1 teaspoon chilli flakes
50g beef biltong, beef jerky or prosciutto, thinly sliced, (see glossary), (optional)
1 tablespoon flat-leaf parsley, chopped

Method

  1. Crack each radish by hitting it with the bottom of a pot or a mallet. You don’t want to completely crack or split them — just crush or break the skins in parts. Once they’re all done, place them into a bowl, add the salt and thoroughly mix through. Let them sit for 20 minutes, then rinse under cold water to wash off most of the salt. Dry.
  2. Place the canola oil, sesame oil, soy sauce, vinegar, sugar, chilli and chilli flakes in a large pot and bring to the boil. Once boiling, add the radishes, then bring back to the boil. Immediately take off the heat and let sit for 5 minutes.
  3. Take the warm radishes out of the pot and place in a bowl. Add the biltong, if using, and parsley, toss together and serve.
Tags:
salad
salads
vegetables
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