GRATED RADISH WITH HONEY AND LEMON DRESSING

I have so many memories of sumptuous long family lunches with skewered lamb and chicken kebab, rice with golden saffron and side dishes of radish (with the green tops on!) with feta cheese and flatbread, known as lavash. To me, this was the epitome of family celebration so when I received some in my veg box this week all those wonderful memories flooded back. Radish is an under-appreciated vegetable maybe due to the slightly spicy bite it has. To make it super “friendly” one of the best ways to eat it is to have it grated with a dash of lemon and squeeze of honey and some seasoning and voila! you have a dish that looks inviting with its deep pink blush, and sweet and sour flavours. The green leaves can be eaten raw or chopped up and used in any dish that requires parsley, spinach, or watercress, both in cooked or raw form.  The grated radish is fabulous served with ginger and turmeric chicken kebabs.

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HOW TO MAKE

  1. Whisk together the lemon juice, honey and salt and set aside.
  2. Grate the radishes and combine with the honey and lemon mixture and serve.

THE SCIENCE BIT

Radishes are members of the Brassicaceae family, which also includes mustard and cabbage. The root of the radish is related to kale, broccoli, cauliflower and horseradish, to name a few. It is a superb blood cleanser and a great source of vitamin C to support the immune system. It's also a wonderful source of fibre to help our gut bugs stay happy and strong. With each mouthful, we also get a good amount of potassium, folate, vitamin B6 and manganese. We know that having a good range and variety of gut bugs is key to fabulous health and each food that we eat, promotes the production of a unique type of gut bug. So munch away!