57-59 Club Garden Rd, Sheffield, S11 8BU

We’re loving the bunches of pretty radishes in your boxes this week, like Spring baubles. Radishes are delicious just eaten raw and unadorned – so crisp and peppery – or dipped into hummus. Or combine sliced radish with ultra-thinly sliced fennel and a lemony dressing. Use the well-washed leaves in salads too. The recipe we’ve chosen, adapted from Miriam Nice on bbcgoodfood.com, bumps them up to a more substantial protein-rich dish.

Radish, lentil and mint salad

Season: SpringSummer

Ingredients

50g walnut pieces

3 tbsp olive oil

1 small red onion, sliced

1 tsp treacle

2 tbsp sherry vinegar

small pack of mint, leaves picked, half of them chopped

400g tin green lentils, drained and rinsed

½ cucumber, chopped

Bunch of radishes, sliced, and reserve the tops/leaves.

Salt and pepper to taste

Method

Wash the radish leaves well to ensure any grit removed and set aside to dry.

Toast the walnut pieces in a frying pan over a medium heat until fragrant and just starting to char at the edges. Tip into a bowl and set aside.

In the same pan, turn the heat down to low. Add 1 tbsp olive oil. Add the onion, fry gently for around 10 mins until soft, then take the pan off the heat. Add the treacle, sherry vinegar and the remaining olive oil, then mix and leave to cool.

Add the chopped mint to the pan, and season well with salt and pepper.

In a large bowl, mix together the lentils, cucumber and half the radishes, then pour over the cooled onion and mint dressing. Chop the radish leaves roughly and add most of them to the mix (keep a little back as garnish).

Toss everything together and pile onto a serving dish. Scatter over the walnut pieces, the rest of the mint and radishes, and remaining radish leaves, then serve.

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