The Radish Salad is a quietly adaptable dish — light enough for lunch, particularly when paired with Firehook Crackers, but sturdy enough to accompany grilled sausages, spatchcock chicken, or a seared minute steak. A scattering of crisp bacon lardons adds a little decadence.
INGREDIENTS:
- 1 small bunch French breakfast radishes, washed and finely chopped (keep the leaves)
- 1 small bunch of fresh mint, leaves picked
- 1 small lemon, zest and juice
- 2 tablespoons extra virgin olive oil
- 3-4, small Persian cucumbers, cubed
- 30-40 g toasted hazelnuts, roughly chopped
- 350 g Greek yoghurt
- 150 g feta, crumbled
- Flaked sea salt
- Freshly cracked black pepper
- Firehook Rosemary Sea Salt Crackers, for serving
INSTRUCTIONS:
- Yoghurt Dip – In a bowl, combine the yoghurt with the crumbled feta, lemon zest, and a generous pinch of flaked sea salt. Stir until smooth, then refrigerate until you're ready to serve.
- Radish Salad – Toss the radishes, mint leaves, and cucumber with the lemon juice, olive oil, and a little salt. Give everything a gentle mix.
- Spread a generous layer of the yoghurt dip mixture onto a serving plate. Pile the salad on top, then finish with the hazelnuts and a good crack of black pepper. Serve with Firehook Rosemary Sea Salt crackers.
INSTRUCTIONS:
- Yoghurt Dip – In a bowl, combine the yoghurt with the crumbled feta, lemon zest, and a generous pinch of flaked sea salt. Stir until smooth, then refrigerate until you're ready to serve.
- Radish Salad – Toss the radishes, mint leaves, and cucumber with the lemon juice, olive oil, and a little salt. Give everything a gentle mix.
- Spread a generous layer of the yoghurt dip mixture onto a serving plate. Pile the salad on top, then finish with the hazelnuts and a good crack of black pepper. Serve with Firehook Rosemary Sea Salt crackers.
