Wash the radishes, and slice thinly using a mandolin. Use a potato peeler to shave the celeriac and pecorino into strips. Toss the lot with the pomegranate seeds and parsley, and dress lightly. Serve in haphazard, tall piles on individual plates, or in a bowl to share from.
Advertisement
Ingredients
- breakfast radishes 1 bunch, about 8
- green or white mooli radish or black radish ½ (found in Turkish shops)
- celeriac ¼ of a very small one, peeled
- pecorino Romano 50g piece
- pomegranate seeds 6 tbsp
- flat-leaf parsley a few sprigs, leaves picked
dressing
- extra-virgin olive oil
- truffle oil 1 tbsp
- white balsamic vinegar 1 tbsp
Method
-
Step 1
To make the dressing, whisk 4 tbsp oil with the truffle oil, vinegar and some seasoning.
-
Step 2
Wash the radishes, and slice thinly using a mandolin. Use a potato peeler to shave the celeriac and pecorino into strips. Toss the lot with the pomegranate seeds and parsley, and dress lightly. Serve in haphazard, tall piles on individual plates, or in a bowl to share from.
Nutritional Information
- Kcals 193
- Carbs 4g
- Protein 5.1g
- Fat 17.6g
- Salt 0.32g
- Fibre 1.9g
