Radishes are such a pretty vegetable with their gorgeous bright pink colour, and the peppery flavour when raw is a welcome addition to many salads at veganbungalow.
But they’re also delicious cooked! I love them simply roasted and salted, so came up with this striking looking and tasty salad which we ate for lunch at work today.
The radishes are paired with carrots (for flavour as well as the pleasing colour contrast!), and a light but deeply flavoured lentil and mushroom base with balsamic vinegar.
If you were going to eat the salad straight away I’d reduce the amount of vinegar, start with 1 tbsp. But I know from experience that when a lentil or bean salad tastes perfect the night before, by the time it’s eaten at work the next day the sharpness of a dressing can all but disappear!
makes 2 servings
175 g radishes, trimmed
1 carrot, in small dice
175 g mushrooms, quartered
1 small clove garlic, sliced
1 tbsp oil
a sprig of fresh thyme or a pinch of dried thyme
240g cooked lentils, I used a tin!
2 tbsp balsamic vinegar (see above)
1 tsp tamari
salt and pepper
2 tbsp chopped fresh parsley
Preheat the oven to 220 degrees c.
Put half the oil on a small oven tray and pop it in the oven for a few minutes to heat through. Add the carrots and radishes and roast for 25 minutes, giving them a shake halfway through. Remove from the oven and season with a large pinch of salt. Leave to cool and then toss with the parsley.
Heat the rest of the oil in a saucepan on a medium heat and saute the mushrooms and thyme for around 5 minutes, stirring frequently until cooked through and juicy. Add the garlic and cook for another 2 minutes. Remove the thyme sprig and add the lentils, tamari, a pinch of pepper and the balsamic vinegar. Mix it all together well and bubble for a couple of minutes to reduce the liquid a little.
Cool the lentil and mushroom mixture, and then top with the radishes and carrots to serve.