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Radish meze
Serves 6-8 Starters and mains
Ingredients
- 100g goat’s butter, room temperature
- pink Himalayan salt crystals
- 1-2 bunches French breakfast radishes, trimmed
or the pickled radish
- 200g radishes, trimmed and finely sliced
- 2tsp sea salt flakes
- 150ml white balsamic vinegar
- 75g caster sugar
- 15g bunch dill, thick stalks discarded and the rest chopped
For the salsa
- 1 bunch radishes, topped and tailed
- 4 spring onions, finely chopped
- 1 fat red chilli, deseeded and finely chopped
- juice of 1 lime
- 1tbsp olive oil
- 10g coriander, leaves taken off stem, half of them roughly chopped
- toasted flatbreads, to serve
Method
For the French-style radishes, put the butter in a small bowl, smooth off the surface and put in the fridge for about 1 hour to firm up.
Put the salt in a bowl and let your guests eat in the usual French way by cutting a deep cross in the base of the radish inserting a small pat of cold goat’s butter in the cross and then dipping in the salt.
To make the pickled radish, put radishes and salt in a bowl and leave for 20 minutes. Rinse well. Combine vinegar and sugar, stir to dissolve and add the radishes and dill. Leave to sit for another 20 minutes. Drain to serve.
To make the salsa, chop the radishes into small dice, tip into a bowl and add the other prepared ingredients and serve with toasted flatbreads.
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