Marinated radish salad

  • Easy

Crisp, peppery radish steals the limelight in this quick salad with toasted pumpkin seeds and pomegranate molasses, topped with mint leaves. On the table in 15 minutes.



  • radish 1 large bunch
  • orange 1
  • honey 1 tsp
  • chilli oil a dash
  • pumpkin seeds 3 tbsp
  • pomegranate molasses a drizzle
  • mint leaves a handful


  • Step 1

    Slice 1 large bunch radishes as finely as possible. Tip them into a bowl with the juice of 1 orange, 1 tsp honey and a dash of chilli oil and toss.

    Tip onto a plate and spread out in a single layer.

  • Step 2

    Dry fry 3 tbsp pumpkin seeds in a frying pan until just browned, scatter them over the radishes, then drizzle over a little pomegranate molasses and sprinkle on a handful of mint leaves.